2 Tablespoons extra virgin olive oil
1/2 large onion; minced
3/4 teaspoon sea salt
1 yellow squash; cubed
2 cloves garlic; crushed
1 Tablespoon dried oregano
1 Tablespoon dried basil
1/4-1/2 teaspoon fresh ground black pepper
1 box Pomi strained tomatoes (*see note below)
optional grated Pecorino Romano (or your choice of cheese) to garnish
Pour olive oil into pot, turn stove to medium heat and mince onion while heating. Add onion to warm pot, sprinkle with salt and cover. Wash and cube the yellow squash, add to onions, stir and cover and continue to simmer. Peal and crush garlic, add to onion and squash, cover and simmer a few more minutes. Add remaining ingredients, bring to a boil then turn down heat to low and simmer.
1 lb whole wheat spaghetti (I use organic)
1 teaspoon sea salt
While the sauce simmers, put on a large pot of water for the spaghetti. This is a good time to prepare (wash and cut, etc) a salad. Cook the spaghetti according to package directions; usually bring to a boil, cook for 8 to 10 minutes and drain.
I baked fresh rolls to go along with the meal and to sample the freshly made current jam. Check out those posts! If you are going to bake bread for the meal start that 4 hours prior to the meal. It doesn’t take a lot of work, just wait time for rising and baking.
*you may certainly use your choice of strained/crushed tomatoes for this dish. We are a BPA free home and Pomi meets that criteria. The flavor is fantastic and the product is 100% tomatoes- no salt, no additives, no preservatives.