It's quick, easy, full of summer flavors, healthy...ish and yet still kind of cozy too!! You know how much I love a cozy meal!
INGREDIENTS
1/4 cup + 2 tablespoons olive oil divided
1 pound ground chicken or turkey
2 cloves garlic minced or grated
1 heirloom or regular tomato finely chopped*
1 cup rounded heirloom cherry tomatoes or regular cherry tomatoes halved*
1/3 cup red wine
2 tablespoons balsamic vinegar
1 teaspoon crushed red pepper flakes
salt + pepper to taste
1 cup fresh basil chopped
1/2 cup freshly grated parmesan cheese
4 ounces fresh mozzarella sliced
1 pound spaghetti
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INSTRUCTIONS
Add 2 tablespoons of olive oil to a large skillet set over medium heat. Add the ground chicken and brown all over, breaking up the chicken as it cooks. Add the garlic and cook 1 minute. Add both the cherry and regular tomatoes, plus any juice left on the cutting board (if you prefer, you can chop the large tomato in a food processor for fast prep) to the skillet. Cook another minute and then add the remaining 1/4 cup olive oil, red wine, balsamic vinegar and 1/2 cup of water. Bring the sauce to a simmer and cook 10 minutes or until the sauce has thickened just slightly. Season to taste with salt, pepper and crushed red pepper.
Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain. Pre heat the broiler to high.
