Photo Jul 06, 6 34 25 PM


this is a summer staple for me: it uses my favorite ingredients from my garden and it’s not a heavy pasta, like one with a red sauce or a cream sauce would be. this meal is olive oil and herb based, so it’s light and fresh and flavorful, perfect for summer days and nights.

ingredients:: (it will make enough for four people)

  • large stock pot
  • one box of pasta (i prefer a thicker noodle like linguini or fettuccine, but really it’s all up to you)
  • 3-4 tbs zesty italian dipping oil
  • 1/2 tsp minced garlic
  • 1 tsp italian herb blend
  • 1 tsp thyme
  • a few shakes of pepper
  • crushed red pepper (**optional)
  • 1/4c-1/2c fresh chopped basil
  • 1/4c-1/2c fresh chopped spinach
  • 1-2 fresh, juicy tomatoes
  • parmesan (for garnish at the end)


1) boil up a pack of pasta in a large stock pot, drain and set it aside.
2) fill the bottom of the pot with zesty italian dipping oil (you want enough to coat all your pasta when you add it in later) and add a generous half a tsp of minced garlic to sauté up on low heat. once the garlic is starting to brown, but before it burns, toss your pasta in and coat it well with the oil-garlic mix.
3) then add in the italian herb blend, the thyme, and however much pepper you’re in the mood for (it depends on how much you like it, i usually go with 6 or 7 good shakes). stir it all up to make sure that the herbs are blended evenly all over the pasta. (**optional: add in a sprinkle of crushed red pepper as well, if you would like a bit of heat)
4) mix in the largely chopped tomatoes and stir. the tomatoes may fall to the bottom of the pot, but that’s okay. just keep moving them around on the low heat to get them warmed up and slightly mushy.
5) lastly, toss in anywhere from 1/4cup-1/2cup of chopped fresh basil and an equal amount of chopped fresh spinach and stir well. (feel free to tweak this to your taste, as i’ll use as much of either as i can get my hands on!)
6) give it all a few minutes to blend and cook, and once the pasta is well heated, the tomatoes are mushy gushy delicious, and the fresh greens are darkened and slightly wilted, you’re ready to serve with some parmesan (or other hard cheese) on top and ENJOY!