Spaghetti With Fresh Tomatoes and Basil

From: Vicki in AZ

On Jul 13, 2006

I give this 5 stars IF you use the finest of ingredients. I used my homegrown tomatoes & basil, fresh (as in not dried) pasta. I did add parmesan, but only because a friend just returned from Italy and gave me some that is fabulous. All in all, it was a simple and very tasty dish. I think I'd like it with a little roasted garlic too.

From: Linda B

On Oct 3, 2005

A friend gave me some basil and overripe tomatoes from her garden so I put them to good use in this recipe. I wanted to try the recipe as written without doctoring up with parmesan and garlic to make it Italian. I didn't measure anything--just pinched and poured. I think I used between 2 & 3 ounces of spaghetti. It was just right for one serving. This was absolutely delicious!

From: bobo3039

On Sep 13, 2005

I thought this was just ok. I made the recipe as written but after tasting added garlic and parmesan, which helped sway me a bit. I guess I'm not a fan of fresh tomato sauces either.

From: Inge 1505

On Jun 24, 2005

A quick and satisfying dish. I am surprised I liked it so much. I was relunctant to try it, because there was neither garlic nor red pepper flakes in it, something I consider to be a must have for my tomato sauces, (but I had to try, I am married to Thorsten ). And then there was the sugar! - But it was delicous! The sauce reminded me of my childhood and the preference for mildly aromatic and slightly sweet dishes I had then, that was a nice side effect. - Nevertheless I would add a very little less than 1/2 t sugar, say 3/8 t, but I only say it not to sound partial on DH's side. It's in my cookbook, Thorsten.