ZaZa’s was the choice that night and I must say, nothing is more comforting than a satisfying meal at a familiar Italian restaurant. It truly feels like home when you’ve sat at that bar a million times and ordered the same reliable dishes over and over. We shared an amazing cabernet, then split two of my favorites: the white fish and bruschetta spinaci. The night was cool and it brought back comforting memories of the times I’d spent there in the past with family and friends. Fall always gives me feelings of nostalgia for some reason, it’s such a cozy, beautiful season.
I rarely have a taste for pasta during the summer. However, due to a special request, that is what I found myself preparing for dinner one hot summer evening. Sorely lacking enthusiasm and inspiration, I wandered out to my herb garden to survey the options. Fresh herbs really do make food, and therefore life, so much better. It’s not so hard to get inspired when you realize you have a bounty of basil growing outside your house.
So I gathered a couple handfuls of the large luscious green leaves and headed indoors to whip up a pasta dinner like the Italian that I wish I was. I ended up making a basic creamy red tomato sauce, boiled some whole wheat pasta, and tossed it all together with the fresh basil. It couldn’t have been quicker or easier. By the time we were ready to eat, the pasta had cooled off to room temperature, which made it seem much lighter and more summer appropriate. Overall, it ended up being quite a hit…even for me. Funny how things come together like that. I will definitely continue to make this come summer, winter, spring, or fall.
12oz whole wheat or brown rice (Tinkayada) spaghetti
3 Tablespoons olive oil
1 yellow onion, diced
5 cloves of garlic, minced
20 Basil leaves, chopped up
24oz Tomato sauce ( or substitute with fresh tomatoes if you have them!)
Pinch of Sugar
3/4 cup heavy cream
3/4 cup parmesan cheese
Salt and pepper to taste