SPAGHETTI WITH GARLIC GRAVY AND TOMATOES
16 ounces uncooked spaghetti
½ stick (1/4 cup) unsalted butter
2 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
2 tablespoons all-purpose flour
2 ½ cups chicken stock
Salt and pepper to taste
½ cup grated Parmesan cheese
2 cups whole cherry tomatoes
1-2 tablespoons fresh basil, chopped
Cook pasta according to package directions until al dente; drain. Meanwhile, in a large saute pan over medium heat, melt butter and olive oil together. Saute garlic until soft and fragrant, 1-2 minutes. Add the flour and cook for an additional minute. Whisk in chicken stock and simmer gravy until thickened. Season with salt and pepper, to taste. Add cooked spaghetti and cherry tomatoes to garlic gravy and toss to coat. Stir in Parmesan cheese and chopped fresh basil just before serving.
My family devoured this.....at least the pasta portion. Some of the picky eaters did forgo the tomatoes, but I was happy to eat their share. I love the suggestion to leave the cherry tomatoes whole. My inclination would be to cut them in half, which you could definitely do, but I really liked the whole tomatoes. For a more hearty meal, you could easily add some grilled chicken to this dish, or even additional vegetables.
Who Dished It Up First
Adapted from Goddess of Scrumptious Recipes
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