Ingredients
Units
Scale
- 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
