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Peak tomatoes, for big and small kids alike.

My daughter dines on a dish of spaghetti with fresh tomato sauce. A quick, satisfying lunch with summer flavour.

The nice thing about fresh vegetables at this time of year is there is always an option for a quick lunch.

My daughter loves pasta as much as I do and while she says her favourite pasta is spaghetti and meatballs, she’s perfectly happy with a fresh, quick tomato sauce too.

Try this quick pasta with your next box of fresh tomatoes. The dish goes together in little more time than it takes to boil the pasta and prep is easy as with fresh, lcoal tomatoes, there is no need to seed or peel them. Just chop and cook.

Spaghetti with fresh tomato sauce

Spaghetti for two

2 tablespoons good extra virgin olive oil

1-2 cloves garlic, chopped fine

8-10 small tomatoes, chopped (about 1.5 cups)

1/4 cup good white wine

pinch of salt and pepper

Several leaves of fresh basil, chopped

Parmesan cheese to grate on the finished dish.

Heat a generously salted pot of water in a big pot to the boil and add your spaghetti.  While the spaghetti is cooking to al dente (make sure you get that right – no overcooked pasta!), heat another sauce pan over medium heat for a few minutes.  Add one tablespoon of the olive oil, then the garlic.  Saute for a minute, making sure it doesn’t burn.  Add the chopped tomatoes, the wine and salt and pepper.  Cook the tomatoes uncovered until the pasta is ready.  Reserve a couple tablespoons of cooking water from the pasta if the tomatoes are looking dry by this point.  Add the pasta, reserved cooking water,  fresh chopped basil and the other tablespoon of olive oil.  Let the pasta simmer gently in the pot for a couple of minutes, tossing a couple of times, to soak up the flavours and any excess water in the pot. Serve on warm plates and top with cheese.

Fresh local tomatoes – can’t beat ‘em.