I love tomatos – especially at this time of the year when they are abundant and beautifully fresh. This delicious summer spaghetti is so flavourful. Play with fresh herb combinations to personalize it to your liking and add a sprinkling of your favorite fresh cheese on the top. Yum!

4 – 5 garlic cloves, minced
8 – 10 basil leaves, chopped
4 TBSP Olive Oil
1/4 cup Parmesan cheese
2 – 3 ripe tomatoes, diced
1 red pepper, chopped
1 green pepper, chopped
1 small zucchini, chopped
1/2 vidalia onion, chopped
fresh ground pepper and salt
12 oz fresh spaghetti, cooked

Place garlic, basil, oil and Parmesan cheese in the blender and puree or use a hand mixer to puree, and set aside. In a skillet, saute tomatoes,  peppers, zucchini and onion, until softened. Add cheese/basil mixture and turn off heat. Add fresh ground pepper and salt to taste. Cook spaghetti. Top it with sauce and extra cheese. Serve with garlic toast (I like to make mine on the barbecue in the nice weather)