Tomatoes will be plentiful over the next few weeks. Here is a super easy and yummy way to use them up. You could use any style of thin pasta. I had spaghetti in my pantry so that is what I used. The recipe calls for Roma tomatoes but you can use any. I used a combination of cherry and canned diced tomatoes.
1/2 bag of spaghetti or any thin pasta
5-6 Roma tomatoes or a pint of cherry tomatoes- petite style canned diced tomatoes also work
EVOO
Diced garlic
1 tablespoon Balsamic Vinegar
S&P
Basil
Parmesan Cheese
Bring water to a rapid boil then salt water. Add 1/2 bag of pasta and cook according to package.
Heat EVOO in a pan add chopped garlic and immediately add diced tomatoes and cook for 2-3 minutes. Add S&P, basil and vinegar.
Add tomatoes to drained pasta. Drizzle with EVOO. Top with Parmesan cheese and extra basil.
HeaVy on the Veg! 