When I turned over the page of my kitchen calendar for August I immediately knew I must try this recipe! It uses herbs I have in my garden, especially basil, which I posted about here recently.
After tracking down some Ricotta (I live in an uncivilized part of the world where people don’t seem to stock it!), I was hoping to take a lovely photo of it in the Sunday summer sun… then we had a major storm and had to turn all the lights on mid-afternoon!
A good excuse to make it again very soon – just for the photo of course! 😉
(Another trip to the big supermarket later…)
Summer Spaghetti
(Slightly adapted from the original calendar recipe, to serve 2-3 hungry people!)
- 300g (10 1/2 oz) spaghetti
- 1 onion
- 2 cloves garlic
- 300g (10 1/2 oz) cherry tomatoes, quartered
- 200g (7 oz) ricotta (or 200g vegan sour cream for the vegan option)
- 2 tbsps fresh oregano
- 3 or 4 tbsps fresh basil
- 1 tbsp fresh thyme
- 1/2 tbsp fresh rosemary
- 1 sage leaf
- (I also added some lemon basil, savory, parsley and estragon/tarragon)
- salt and black pepper
- a little olive oil
- Grated parmesan cheese for serving (omit for vegan option)
Cook your spaghetti. Meanwhile sauté the onion and garlic until soft. Add the cherry tomatoes and allow to cook down. Then chop the herbs and add, cooking for a further two minutes. Stir in the ricotta/vegan sour cream at the end, and heat through. Season with salt and pepper and serve over the spaghetti with parmesan or vegan parmesan cheese.
Bon Appetit!
Words and Herbs 
Looks delicious can’t wait to try this recipe, my mouth is watering looking at these photos and reading the ingredients 😀
Thanks Angie – a great way to celebrate tomato season! 😉
Now that looks most tasty Cathy – you could slip in some sun dried tomatoes too 🙂 Might try it next week – not always for me to find ricotta too 🙂
Sun-dried tomatoes would be a good idea. It’s a surprisingly riich flavour with the sweetness of the cherry tomatoes, but light at the same time. Hope you find some ricotta to make it soon!
Oooops – meant to say not always easy for me to find ricotta too 🙂
I’ve read about making your own, but never tried it…. worried it might not be quite the same!
Hi! Looks like we are on the same page! I love it. Must be the season (and the Roman influence) No need for ricotta in this one, but plenty of buffalo mozzarella. Let’s try each others recipe. Susie
http://www.life-change-compost.com/summer-pasta/
Mozzarella and tomatoes go so well together, and my basil needs using up now the nights are getting cool! Thanks Susan.
Yum! This is a must-try for me…I have all the ingredients (except the ricotta, but it’s readily available here). Definitely making this one this week! Thanks so much for sharing! 🙂
Glad you like the sound of this Sheryl! Enjoy! 😀
Looks good Cathy and what a day to have summer spaghetti on such an un-summerlike day. I would welcome a storm here. I will trade you some ricotta for a nice storm. 😉
It’s looking pretty calm this week Nancy, but I’ll keep puffing in your direction, and who knows…?! It was a great storm – the temperature dropped from about 36°C to 20°C within about an hour!
I’m smitten with all those lovely fresh herbs paired with sweet seasonal cherry tomatoes! A vibrant summer feast!
It’s a great way to use all those lovely herbs before summer ends Deb! Hope you get a chance to try it out. 😀
That spaghetti looks divine! What time did you take that dark outdoor picture?
It was about 3pm! The automatic outdoor light came on it got so dark, and it was quite spooky! 😉 We were so pleased for the cooler temperatures after though.
That looks wonderful – I love spaghetti, but rarely make it with a creamy, cheesy sauce. Looks like it was quite an impressive storm you had!
Very windy with significant rain, and fortunately no damage – just lots of dry twigs and leaves everywhere to tidy up. The garden was happy afterwards! This was a new sauce for us too – quite rich but so tasty with the sweet tomatoes.
Reblogged this on Living and Lovin.
😀
Thanks for translating! I could decipher some of the ingredients but not all of them! It sounds and looks delicious and as I always say around this time of year, “We are headed into pasta season!” That is because we eat more pasta in Fall than any other time of year due to the influx of fresh tomatoes and various herbs, plus I am making many batches of marinara sauce usually. Thanks for sharing!
I’m glad you have lots of tomatoes to use – mine are all still green! Hope you can try this one out! 😀
Yummie, definitely have to have a go at it. Did you use your own tomatoes? Hope the storm wasn’t too severe. Have a nice weekend, Cathy 🙂
No ripe tomatoes yet – I keep checking several times a day, but not even signs of red yet! Enjoy your weekend too Annette!
Summer Spaghetti look very delicious! Some tomatoes are red and all these herbs are growing in my garden. I´´ll try this pasta tomorrow…, can hardly await to enjoy it…!
Have a sunny summer weekend in your garden, Cathy!
I hope you enjoy it Elisabeth, and enjoy the summer sunshine this weekend too! 😀
that looks amazing!
Thanks Cathyo – nice of you to stop by!
I make a similar dish but toss the ricotta into the pasta once it has been sauced. 🙂
That’s a nice idea in summer when pasta tastes just as good if it’s served cooler. Thanks Karen. 😀
That looks amazing…wow those are dark clouds
It was a little scary!
Looks fantastic. Given that I am on my own this week, with Judy taking another trip, I may try to make it myself. Doesn’t look too hard, though I think I will use diced tomatoes instead of cherries.
Hope you enjoy it Jason. The cherry tomatoes make it sweeter, but if you have your own tomatoes they probably taste even better! 😀