Spaghetti with Fresh Tomato Sauce
Serves: 4 servings.
  • 1 lb dry spaghetti noodles
  • 2 pounds (4 - 6 large) tomatoes, peeled, deseeded and diced
  • ½ stick butter (4 tablespoons)
  • 1 bunch green onions, trimmed, white and light green parts sliced
  • ¼ cup loosely packed fresh basil, sliced into ribbons
  • salt and pepper to taste
  • freshly grated parmesan cheese
  1. Start a large pan of salted water heating for the pasta. When it comes to a boil add the spaghetti and cook until al dente. Drain in a colander and dress with a little olive oil.
  2. Peel and prepare the tomatoes while waiting for the water to boil.
  3. In a large skillet over medium heat saute the green onions in the butter until soft.
  4. Add the chopped tomatoes and any liquid to the skillet. Turn up the heat and allow the liquid to thicken into a sauce. Season with salt and pepper. Keep an eye on the sauce and reduce the heat to low when it's the right consistency.
  5. The sauce should be ready about the same time as the spaghetti.
  6. To serve two people: ladle about a third of the sauce into a mixing bowl (the one used for the chopped tomatoes is fine).
  7. Add half the noodles, some parmesan cheese and some of the fresh basil. Turn to coat in the sauce and distribute the cheese.
  8. Arrange the noodles on a plate and top with more sauce, cheese and basil.
  9. Repeat for the remaining servings.
Recipe by Lydia's Flexitarian Kitchen at