Another Recipe

Long ago, when I was just beginning to fall in love with Nathan, he invited me to his house and cooked this refreshing Italian meal, and then I fell the rest of the way in love with him.  I birthed him 4 babies and those babies eat this meal up too.  Now don't you want a recipe that inspires love, babies, and children who eat piles of fresh vegetables with joy?

Just look at her joy.

Here yous goes:

Get yourself about 12 roma tomatoes.  Slice off the bad end and then slice them in half.  Run your thumb down the insides, essentially gutting them.  You want to get rid of all that extra juice and seeds, keeping the meat of the mater.

Chop maters and add to that

3 or 4 yellow bell peppers chopped
One bunch green onions chopped
A few cloves of minced garlic
Enough olive oil to make it a little saucy (3 or 4 Tbs)
Salt to taste
1tsp ground Oregano
1 or 2 tsp dried basil (fresh would be awesome if you have it)
1 15oz can medium black olives, drained and chopped
A good pile of grated parmesan cheese.

Mix all that together and refrigerate for an hour or two.

Cook up 16oz of spaghetti.  Once your spaghetti is done just pile on your tomato mixture and enjoy.
Just yesterday I was out of parmesan but had half a block of havarti left over from a special occasion and grated that up in there.  It's a bit of a softer cheese but, my oh my, it was creamy and wonderful.