Feed Me: Homemade Tomato Pasta and Spaghetti Squash

Lately I have been jones-ing for some homemade spaghetti sauce, but didn’t really feel like digesting actual pasta. I mentioned my recent food cravings to a friend over brunch this weekend and she told me about spaghetti squash; it is like spaghetti but healthier, lighter and doesn’t taste like squash (which I consider revolting). So naturally I consider this a win, and set out on mission and found this delicious sauce recipe rightly titled Best Spaghetti Sauce in the World to pair with the squash. So I bequeath to you the Best Spaghetti Sauce in the World. Oh! and you can find the simple step-by-step directions for spaghetti squash here.

Ingredients

  • 3 tablespoons butter
  • 1 teaspoon minced garlic (approximately 3 cloves)
  • 16 roma (plum) tomatoes, chopped (I used two containers of campari tomatoes)
  • 1/2 cup chicken stock
  • 1/3 cup dry vermouth
  • 2 tablespoons fresh basil, chopped
Directions:
In a large saucepan, melt butter over low heat. Toss in garlic and saute 1 to 2 minutes, until slight golden.
Mix chopped tomatoes into pan.
Stir in chicken stock, thinning with 1 to 2 tablespoons of water if necessary (I didn’t need any water). Cook over medium heat until bubbly. Stir in Vermouth and cook 5 more minutes.
Mix in basil just before serving.
Dinner is served!
Voila!
Jessica

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