This really is a light pasta dish that can even be eaten on these summer days. Not to mention the fact that it is all done in 20 minutes. We love meals like that!
Spaghetti with Fresh Tomato Pisto
1 medium red onion, peeled, halved and thinly sliced
1 green Italian pepper, thinly sliced cross ways
4 ripe cooking tomatoes, quartered and the quarters cut in half
Bunch fresh basil
3 garlic cloves, crushed
Freshly grated Parmesan cheese for topping
2 cups/100 grams Arugula or similar salad leaves)
250 grams spaghetti
In a large skillet add the oil and garlic. Stir for a minute and add the onion and pepper. Cook over a medium to high heat for about 8 minutes then add the tomatoes and continue cooking until the tomatoes soften and you are starting to get a sauce like texture. This should take a further 8- 10 minutes or so.
Meanwhile in a pot of boiling water add the fresh spaghetti and cook until cooked, about 4 minutes. Remove, drain and rinse.
Back to the sauce mixture. Toss in fresh basil, reserving a little for garnish. Give a good stir.
To serve. Arrange spaghetti on a plate and top with the pisto sauce. Top it off with a sprinkling of fresh Parmesan and fresh basil. Serve on the side some arugula salad leaves. Great quick meal.