The table is being set; there is the “clinking” of the utensils and dishes being placed on the table. You glance at the table and whisper; “thank you” for all that is before you.
The meal is a simple; yet it is comforting. You are grateful as you see your son smile as he walks into the kitchen to ask the same question that you never get tired of answering, “What are you making, it smells good”. The answer is simple, tonight the answer is, “Dandelions and fresh tomatoes” then you ask him which pasta he wants with it. Tonight the choice is spaghetti. There is the fresh bread that my daughter baked and is beaming with the results. There really are no words to describe the gratefulness of my heart; for there not enough stars in the sky for me to count all of my blessings on.
Print
Dandelions and Fresh Tomato Sauce
- Total Time: 50 minutes
Ingredients
- 1 bunch of fresh dandelions - cleaned and trimmed
- 4 large vine ripe tomatoes
- 6 cloves of garlic - chopped
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 tsp. sugar
- 1 tbs. balsamic vinegar
- 4 tbs. of olive oil and some for drizzling
- Fresh Romano or Parmesan cheese for grating
- 1 lb. of your favorite spaghetti
Instructions
- Preheat Oven 350 degrees:
- Place the tomatoes, whole, on a baking sheet and bake for about 15 minutes until the skin begins to peel back. Quarter the tomatoes; making sure to reserve the juice that comes from the tomatoes for the sauce.
- Heat a large frying pan with 2 tablespoons of olive oil and half of the garlic; sauté until the garlic is fragrant and add the tomatoes to simmer on a low heat. Add the sugar and the seasonings.
- Heat another frying pan with 2 tablespoons of olive oil and the rest of the garlic. Add the cleaned dandelions and sauté until wilted; season with salt and pepper. Add the dandelions to the tomatoes; add the balsamic vinegar and simmer on a low heat for about 30 minutes. The longer the sauce simmers the better it gets.
- Prepare the spaghetti as directed; drain and add the spaghetti to the sauce and toss.
- Serve the dish with a drizzle of olive oil, grated cheese and dashes of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 5
Enjoy with Love,
Catherine
xo
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Comedy Plus says
The food is so very good, but your thankfulness is the best. Being thankful is essential.
Have a blessed day my friend 🙂
claudia lamascolo says
What a delicious dish Catherine!
gloria says
Look really delicious Katherine:)
♡♥
Angie (@angiesrecipess) says
It sounds and looks like a wonderful pasta recipe.
AnnMarie says
Brings back memories of my childhood as my grandmother, Ga, used to cook with dandelions. Where do you get yours? We actually used to go pick them in our yard sometimes! I thought that was crazy as a kid. Pinned!
Chris @ The Café Sucré Farine says
Such a interesting and delicious sounding dish Catherine. Yes, we are truly blessed when we have a wonderful family. There's nothing better!
Grandma Kc says
I saw the title and just had to read this! I recently wrote a post about the time my father convinced us we would like dandelion greens. Now maybe if he had cooked them like this we would have liked them! Wonder if I can talk my granddaughter into picking them?!
Dottie Sauchelli Balin says
Dear Catherine, You are truly blessed with such a wonderful family. That is what it is all about, cooking for those smiling faces, especially when they say that was good mom! You know that you have accomplished your task of creating a wonderful comfort food, that they will remember for many years to come...Your recipe is fabulous and I remember picking those dandelions for my grandmother. That is what I love about Italian cooking, they never let anything go to waste and cooked with everything they could find. Thanks to our family ancestors. Thank you for sharing this Catherine...Have a blessed Sunday dear friend...Dottie 🙂
Velva says
I can't say that I have every had acess to enjoy dandelion greens. This looks really good.
Velva
Big Daddy Dave says
Catherine, I've had dandelions in a salad and when I was 15, the first alcoholic beverage I consumed was dandelion wine. It didn't taste very good but our Canadian relatives brewed it and my mother and I got slightly buzzed on it. My stepfather was not happy... I'd never thought about cooking with dandelions. Very interesting indeed! Take Care, Big Daddy Dave
Nee says
Good evening dear Catherine ,
What a delightful meal , the ingredients blend together so well and it an easy dish . Thanks for sharing and have a blessed week with your family Nee ;-D
Rosa says
Very original and surely mighty scrumptious!
Cheers,
Rosa
Kim says
I would dig in that plate with lots of pleasure:)
Rose says
More memories coming back as dandelions grew wild in our garden and plentiful. This recipe looks amazing. I must try it. Hugs, Rose
Kathleen says
Looks amazing and I haven't had dandelions in pasta before! Very creative.
monu says
Such a lovely meal pass me 🙂
Stacy @ Huddlenet.com says
Oh my goodness! That looks so good. I had a grandmother who cooked with dandelions. Such an underrated item. Thank you for sharing on Merry Mondays. Pinned & Tweeted 🙂 ~Stacy
Krissy Allori {self proclaimed foodie} says
Found your submission on my Wednesday Whatsits post. I must try this. It looks amazing!
Molly Kumar says
This looks so yummm. Thanks for sharing it.
Audrey says
Next time the produce market has dandelion greens I will have a recipe for them besides dandelion soup. Yeah!
Michelle says
A simple, beautiful dish made with lots of love. Can't ask for more than that!
Miz Helen says
Thank you so much for sharing this awesome recipe with Full Plate Thursday and hope you have a fabulous week!
Come Back Soon,
Miz Helen
Christie says
I've never made anything with dandelion greens. This makes me seriously want to try them. Thanks for linking up this week with #FoodieFridays! Stop by this week to see if you’re featured and link up new vittles for us to try! http://bit.ly/XWDxrg