Spaghetti with Tomatoes and Basil

I finally cooked something! And...wait for it........I took pictures! OK, not very good ones, but whatever.















My yellow grape tomato plant graciously decided to give me enough ripe tomatoes all at once to make a pasta dish. I also had 2 golf-ball-sized ones from my Early Girl plant, which is starting to yellow. :-(

I bought some basil ($2 for a plastic package, but I can't grow my own to save my life) and some zucchini on my way home.

I cut the tomatoes in half while a minced clove of garlic sauteed in olive oil, threw the tomatoes into the pan, and simmered on low heat while the pasta cooked. I drained the pasta, saving some of the water, then added the pasta to the skillet on top of the tomatoes along with the water. Added some shredded basil, tossed around a bit, then served with parmesan cheese and hot chili flakes.















For the zucchini, I sauteed them in olive oil with garlic powder, paprika, s&p, until slightly browned but still a little crunchy.

Nice and simple, and the whole thing was done in the time it took the water to boil and the pasta to cook.

And, while I love pork in all its delectable forms, this meal was thankfully pork-free.

Since this is pasta and it was definitely presto, I'm submitting it to Presto Pasta Nights created by Ruth at Once Upon a Feast. This week it's being hosted by Katie at Thyme for Cooking.