the summer dish

A few weeks ago, the Mr came up with a new dinner concoction. I lovedlovedloved it so much, I had the leftovers for lunch and still I raved. He finally made it again last night (and I had it for lunch again today). It takes about 20 minutes to prepare (basically, cooking the pasta is the critical path). Here it is, for your enjoyment:

• 1lb chicken sausage (we get the house-made sausage from our neighborhood grocery, New Seasons)
• fresh Farmer's Market tomatoes (as many as you want)
• fresh Mozzarella (Trader Joe's had these "pearlini" - tiny pearls of moz, but you can use any chopped into little pea-sized bits)
• fresh basil (preferably harvested from your backyard garden), chopped (as much as you want)
• garlic, chopped and sauteed in olive oil (optional)
• whole wheat (or gluten-free rice or quinoa) spaghetti
  
• Parmesan (not really necessary)
  

Start the water boiling and add spaghetti when ready.
Saute the garlic in olive oil and transfer to a little dish.
Saute the sausage until cooked.
While sausage is cooking:

• Chop the tomatoes into little chunks.
• Chop the mozzarella (if necessary).
• Chop the basil.

In an individual pasta bowl, plop the spaghetti, followed by a scoop of sausage and garlic, then sprinkle mozzarella, tomatoes, and basil. Top with parmesan and enjoy.

1lb of sausage is enough for about 4 servings.

Yum!