Recipe(tried): Spaghetti with Fresh Tomato Sauce

Spaghetti with Fresh Tomato Sauce

This is my favorite way to eat pasta in the summer and I revised a recipe of my mother's so that it would have less fat. Enjoy everyone!

1 Tablespoon extra virgin olive oil
chicken broth
2 cups cherry tomatoes, quartered - you may substitute plum tomatoes
4 cloves garlic, coarsely chopped or thinly sliced
1/3 cup fresh basil, finely chopped
salt and freshly ground black pepper

Optional:
1 large bunch fresh arugala, cleaned and torn into bite sized pieces.

1/2 pound capellini or thin spaghetti
shaved parmesan cheese

Spray a non-stick skillet with cooking spray and olive oil and turn heat to high.

Add the garlic and saute until it begins to soften.
Add chicken broth to deglaze the pan and finish cooking garlic in the broth.

Add the chopped tomatoes and basil to the skillet and cook for 5 minutes. Lower heat and simmer for 5 minutes. Season with salt and pepper.

Remove sauce from heat and stir in the arugala if using it, now. Set aside and keep warm.

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain the pasta and return it to the cooing pot. Add the sauce and toss to combine.

Serve pasta in warmed bowls topped with shaved parmesan cheese.