I made this last night, I really wanted to share it. I was pressed for time and didn’t do a photo step by step, so we are gonna kick it old school with a regular ole recipe. This is a “When the hubbyman is away” kinda recipe… he calls it girl food… and ya know what? He’s kinda right …. Enjoy!
- 8 oz Spaghetti
- 2 Tablespoons Olive Oil
- 1/2 whole Red Onion finely diced
- 2 cups Cherry Tomatoes, Halved
- 3/4 cups Chicken Broth
- 1 cup tomato sauce
- 2 1/2 cloves Garlic minced
- 1 cup sliced Queen green olives
- 8 whole Basil Leaves minced
- 1/4 cup grated Parmesan Cheese
Cook pasta until al dente.
Mince garlic finely, then slice olives and set aside
Heat olive oil in a skillet over medium heat.
Add diced red onions and cook until tender .
Add halved tomatoes and cook for a couple of minutes. Add broth and tomato sauce & cook for a few more minutes .Add in garlic and olives. Stir well and cook for several minutes, or until sauce is slightly reduced, Add minced basil and stir well . .Add salt and pepper to taste.
Turn off the heat and add grated Parm. Stir well.
Toss with drained spaghetti …..
Note: I added 1/2 tsp sugar to the sauce, the cherry tomatoes were a wee bitter.
