Last week, I offered to make dinner before realizing that we had essentially nothing in the fridge. Going to the grocery store would take far too long, so I had to make do with the random ingredients I found. Hence I created strawberry pasta! It's a nice summery dish and everyone really enjoyed it. What's also great about this recipe is that it can EASILY be made vegetarian or kosher, so it's a great dish to bring to a summer potluck or barbecue where you don't know what all the guest's preferences are.

NEEDED:
1 box pasta of your choice
1 small garlic clove- not too much garlic!
2 cups chopped onion (you can add more or less to your preference)
2 1/2 cups sliced strawberries- the redder the better!
White Wine (Pinot Grigio works quite nicely, but any will do. And if you happen to have White Zinfandal, GO FOR THAT!)
1 tablespoon honey
1 1/2 cups of broth (your choice- I use chicken broth, but a vegetable based soup mix where you add water has worked beautifully for me in the past)
1 small tomato, chopped
1 Cup chopped basil
Grated Parmesan and Romano cheese.

STRAWBERRY PASTA:

(Boil pasta, drain, set aside)
In a large pan, roast a small amount of chopped garlic in olive OR canola oil. Remove when it's a nutty brown and place on a paper towel.
Add more canola oil to the pan and add throw in the chopped onions. Let them sizzle until they are nice and soft and then add the strawberries! Throw in a few nice swirls of the wine. Stir it until the sizzling goes down and add the honey and tomatoes. Add the broth and stir until thickened. If you'd like, add some walnuts or almonds.
If the sauce isn't thickening well, you can add some grated cheese.
Remove from heat. Add the garlic, basil and cheese. Toss in the pasta and mix well. Enjoy the dish and enjoy summer!

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