Summer Pasta Week: Fresh Tomato Spaghetti - Sweet Potato Chronicles - Sweet Potato Chronicles

Summer Pasta Week: Fresh Tomato Spaghetti

We just got back from a week away in Prince Edward County. For those of you who don't know it, it's about 2 and a half hours east of Toronto, ultra lush farm land near the fan­tas­tic Sand­banks provin­cial park. You can't drive for more than 5 min­utes with­out com­ing across a farm stand and we took full advan­tage of it. One stand about a mile from the farm house we rented had patty pans (recipe com­ing soon!) and about five dif­fer­ent vari­eties of gar­lic. We did some other things like swim, poke around Bloom­field, Pic­ton and Waupoos but what we really did was eat and drink. Sal­ads, bar­be­cues, fruit crum­bles, local wines and ciders.… Let's just say I think I undid all the good the 5 km runs I've been doing three times a week this summer.

But my poor chil­dren are in S.C.W. — Seri­ous Cousin With­drawl. A week with the two most patient teenagers I know (aka, my nephews, Dylan and Gareth) have left them extremely dis­sat­is­fied with our and their own com­pany. On our way to our neigh­bour­hood splash pad this morn­ing Julian spot­ted a dark haired teen and yelled, "Guff!" His lit­tle face crum­pled when I told him it wasn't Gareth. Short of plan­ning another fam­ily trip I'm not sure what I can do about their cur­rent state. My own reha­bil­i­ta­tion is going to involve lentils. Any­one with good, detox-y recipes, please do send them. While I wait I'm going to make some fresh sum­mer pas­tas and hope that it gets us off the road of excess while still mak­ing the most of great sum­mer pro­duce. I love this quick recipe. I used heir­loom toma­toes but any good ones would do. You could add some grated parme­san cheese to this as well but we liked it really simple. 

food pho­tos by Maya Vis­nyei

Fresh Tomato Spaghetti

2 cups fresh toma­toes, washed and chopped
1 head of arugula, washed and rough chopped
2 cloves gar­lic, minced
1/4 cup olive oil
3 Tbsp red wine vine­gar
500 gram pack­age of whole­wheat spaghetti
salt and pep­per to taste


Put a big pot of well salted water on to boil.

In a sautee pan, bring the olive oil to low medium heat. Add minced gar­lic and allow to cook but not brown. Keep stir­ring! You're just tak­ing the bite out of it so it's only going to take a cou­ple of min­utes. Take off the heat.

Place your spaghetti noo­dles in the boil­ing water and cook as long as the pack­age instruc­tions dic­tate. Scoop out a cup of water out of the post before drain­ing — this is a good habit to get into. The starchy water is a great way to loosen up a too-thick sauce, plus it adds a cer­tain slick­ness to your pastas.

Drain your noo­dles well before toss­ing them back in the pot. Add the garlic-infused oil and vine­gar and toss well until all of the spaghetti is well coated. Now add your toma­toes and toss again. Throw in the arugula and give it another good mix so there are pieces of green through­out. Taste before adding a bit of salt and pep­per. As much as I try to keep salt to a min­i­mum, I do looove the taste of salt with tomato so do what you've got to do!

I brought this to a din­ner party with a big group of kids in atten­dance. It was a big fat hit. It does not replace the fun of wrestling with your big cousins all day long (actu­ally that's my brother David wrestling Gareth while Esme gives them both a whack with a noo­dle) but it's still pretty good.



  1. Jacquelyn Francis says:

    Yum! These pics are amaz­ing. I am doing a sim­i­lar trip in two weeks and I can't deal with­out a meal plan. Would love to see an "SPC does Prince Edward County sam­ple menu" if you are ever so inclined.

  2. Ceri Marsh says:

    Jac! That's a great idea. Let's see…

    I made my own pan­cake mix in advance. That was good for three pan­cake break­fasts (just added local berries).

    We brought a small cooler so we could have first din­ner ready to cook. Made sausages on buns on the crazy bar­be­cue our farm­house had. Who knew Kitchen Aid made bbqs?

    We had steaks from Good­fel­lows in Pic­ton (a butcher) one night and had left­overs for steak sand­wiches for our Sand­banks pic­nic the next day.

    I made a dou­ble batch of SPC's lemon pasta one night so there were left­over for kid lunches for two days.

    There's pretty good seafood ven­dor in Pic­ton, too. So one night we had SPC's grilled shrimp salad.

    We could have been a bit more orga­nized with food — ended up bring­ing a lot of odds and ends home. We didn't cre­ate a meal plan in advance but it's a good idea. You can get almost all pro­duce from farm stands but for gro­ceries go to Sobey's in Pic­ton (tip from the locals!). Where are you stay­ing? Have a great time!

  3. jacq says:

    Thanks for this! Huge help to have a few ideas in mind. Espe­cially the rollover meals. That pan­cake mix idea is very good, my fussy eater will never have the berries ARGH! Will look for Good­fel­lows. Thank you SPC!

  4. Looks deli­cious and nice and light. Per­fect for hot weather.

  5. Robin says:

    Looks amaz­ing. I tend to for­get about pasta dur­ing hot weather but will whip this up this weekend.

  6. 2011 watches says:

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  7. […] Fresh Tomato Spaghetti is the per­fect end of summer […]

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