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Baby it’s hot outside

July 22, 2011

I love summer, but here in Chicago we aren’t used to 6 or 7 or 8 days of temperatures nearing 100 degrees with humidity so thick you can see it in the air.  When I woke up on Tuesday morning the outside of my windows had condensation on them.  Because I prefer to run outside instead of on the treadmill (I have to do that from November – March), I’m trying to get out of the house early to beat the heat, but even at 7:30 a.m. it’s been in the low 80’s.  I’m taking advantage of running through every lawn sprinkler that’s on when I run past. 

These are the days when I don’t want to turn on the oven and I really don’t want to stand out over the hot grill to cook dinner.  That’s when I turn to meals like egg salad, tuna salad and this one, Summer Tomato Sauce over pasta.  It’s really a bruschetta topping that I put over spaghetti instead of toasted baguette slices.  The heat from the spaghetti warms the tomatoes just slightly but you still get that fresh, summer tomato flavor married with garlic and basil.  Finish it with a sprinkle of grated parmesan and you’re good to go. 

Summer Tomato Sauce
Serves 2

1 – 2 vine ripe tomatoes or 3 – 4 plum tomatoes, diced
2 tbsp olive oil
1 clove garlic, minced
fresh basil, chopped or chiffonade
dash of salt

Combine all ingredients in a small bowl and let sit, at room temperature for as long as an hour or as short as it takes to boil water and cook the spaghetti.

When the spaghetti is al dente, drain and mix with a tablespoon or so of butter.  It will help smooth out some of the acidity of the tomatoes and keep the spaghetti from sticking together.  Divide the pasta between bowls and top with the tomato mixture.  Sprinkle with fresh grated cheese.

Weight Watchers PointsPlus – 4  (Based on the sauce only.  Does not include the spaghetti)

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