Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

Fresh Tomatoes – 2 or 3 medium sized, chopped
Red onion – about half, sliced up
Garlic – 2-6 cloves, chopped
White wine – Hey, red works, too
Olive oil, Worcestershire, Cholula
Herbs – fresh if you can: basil and oregano
Green onion – 2, chopped
Pasta – whatever kind you like, about 3/4 of the 1 lb. package

Got Tomatoes?

It’s the end of the garden season, and they give you bags of tomatoes, all your friends with gardens that are now farmed out. Firm, ripe, delicious, right off the vine. What do you do with ‘em?

Simple Is Best

Yeah, sure, you can make a bunch of sauce, and freeze it for those times you don’t feel like starting from scratch (hey, it happens). Go ahead and do that. But Roscoe says save a couple tomatoes for tonight. Get out your pasta, whatever kind you like – Roscoe recommends whole wheat linguine – and get ready for a simple spaghetti dinner, Roscoe style. And that means simple and delicious.

Just Chop ‘Em Up

That’s really all you do: chop your tomatoes, skin and all. Okay, season ‘em up with salt and pepper, and let ‘em sit while you chop the garlic and red onion, and maybe some fresh herbs (we’re talking basil and oregano here), but dried is okay, too.

Never Cook With Water

Guideline number one, remember? Yes, you’ve gotta fill a pot with water, but FLAVOR IT! Watch any cooking show – Rachael and Emeril come to mind – and they’ll tell you to salt your pasta water because it’s the last chance you’ll have to season your pasta. That’s okay as far as it goes, BUT WHY STOP THERE?! Drop a bouillon cube in there – beef, chicken, veg, whatever you like – and a few drops of Worcestershire and Cholula. NOW YOU’VE GOT FLAVOR!

Quick Saute’

Fire it up under your favorite big pan, olive oil, of course, then the onions for just a few minutes, then the tomatoes and garlic, a shot of Worcestershire and Cholula, a couple glugs of white wine (better taste a few glasses to make sure it’s okay), and sprinkle the herbs in. Toss it around for a few minutes and you’re done. Really. That’s all there is to it. You just want everything hot, but not wilted to death.

Mix The Pasta Right Into the Pan

After you drain it, of course, then transfer it all to a nice serving dish, sprinkle with green onion and a GOOD grated Pecorino-Romano or Parmesan cheese, and serve it with some warm, crusty bread (garlic bread works well here).

If There’s Any Wine Left…

Enjoy it with the delicious spaghetti. Hey, if somehow the bottle leaked out while you were cooking, don’t be shy, open another, and remember…

You’re Cookin’ With Roscoe