by Julie Snyder
Your garden might be blessing you with an abundance of fresh tomatoes or perhaps you found a great deal at the store.
Maybe you just prefer to avoid canned products that might contain BPA and other additives.
Here's a recipe that deals with plentiful garden produce painlessly. You can toss in a bit of whatever's building up, like zucchini. Plus, it definitely meets the busy mom criteria for getting a healthy -- and popular -- dinner on the table in 30 minutes or less.
You can prep the sauce in the morning. At the end of the day, you'll only have to cook the pasta and toss it all together. What are you waiting for? Let's get cooking!
Prep time: 10 minutes | Total time: 30 minutes | Yield: 6 to 8 servings
• 3 cups ripe chopped tomatoes
• 1/2 cup sweet onion, finely chopped
• 1/3 cup fresh basil, chopped
• 1/4 cup olive oil
• 1 garlic clove, minced
• salt and pepper to taste
• 12 ounces linguine or other long noodles
• 8 ounces mozzarella, cubed
In a large bowl, mix the tomatoes, onion, garlic and basil with the oil. Add up to 1/2 teaspoon salt and pepper. Allow to sit, stirring occasionally, for at least 15 minutes and up to 24 hours at room temperature.
Meanwhile, cook the pasta according to the package directions. Drain and add the sauce and mozzarella cubes. Toss to mix.
Serve with a leafy green salad and a bottle of good wine.
Do you find yourself tossing the leftover basil in its bag and losing it in the back of the fridge? Instead, trim the ends and place in a jar of glass of water.
Use it up in dressings, sandwiches and wraps, vinegars, oils, scrambled eggs and even in bread dough. You can even make yourself a cup of basil tea. It's said to be a digestive aid.
Pour 1 cup boiling water over 2 tablespoons fresh, chopped basil. Steep for five minutes. Sweeten to taste.
What's your favorite go-to recipe on a rushed evening?
Photo courtesy of iStockphoto.