Description

Summertime calls for a lighter meal and this summer bolognese does just that. It calls for summer tomatoes and fresh basil with thin spaghetti, olive oil, seasonings and olives.

Ingredients

• 1 lb. thin spaghetti
• Kosher salt
• ½ c. water from cooking pasta
• 1⁄4 c. olive oil, divided
• 1 lb. ground beef
• 2 t. chile flakes, or 3 red Thai chiles, minced
• 2 T. minced thyme
• 3 garlic cloves
• 2 T. tomato paste
• 2 t. sugar
• freshly ground black pepper, to taste
• 1⁄2 c. dry white wine
• 2 T. red wine vinegar
• 1 lemon, zested and juiced
• 1 lb. mixed cherry tomatoes
• 1⁄2 c. Kalamata olives
• torn basil leaves, for garnish
• grated Parmesan cheese, for serving

Steps

1. Bring a large saucepan of well salted water to a boil. Cook pasta until al dente, about 7 minutes; drain, reserving ½ c. water; toss pasta with 3 T. oil; keep warm.
2. Meanwhile, heat remaining oil in a 12 inch skillet over medium-high; cook ground beef, chile, thyme and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt and pepper; cook 2 minutes. Add wine; cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, lemon zest and juice; toss to combine. Add in reserved pasta water, tomatoes and olives; cook 2 minutes.
3. Transfer to a serving platter.