Make this yummy Italian recipe to honor St. Catherine of Siena

Tomorrow’s feast is a beloved one in my family. Both my sister and my little daughter are named “Catherine” after the great Italian saint and doctor of the Church. My daughter happens to love pasta, so we plan on making this pasta dish for the feast!

This recipe comes from Catholic Cuisine, and is adapted from Cooking with the Saints. (It’s meatless, too, so it works even when, as this year, the feast falls on a Friday!)

Catholic Cuisine suggests serving Pasta Sancta Caterina with “Garlic Bread, Olives, Mixed Greens with Italian dressing and Cappuccino Mousse Trifle for dessert!” 

Preparation time: 1 hour 15 minutes

Serves 8 to 10

Ingredients:

• 2 lb. ripe tomatoes (I used 2 cans diced tomatoes drained)
• 2 Tbsp. Italian parsley, chopped
• 2 Tbsp. fresh Basil, chopped (I used 1 Tbsp. dried Basil)
• 2 tsp. garlic minced
• 3 Tbsp. freshly grated Parmesan cheese
• 1 tsp. dried oregano
• 6 Tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 lb. spaghetti

Directions:

Peel tomatoes, remove seeds and dice.

In a medium bowl combine all of the ingredients except the pasta.

Marinate at room temperature for about 1 hour.

After 45 minutes, bring a large pot of water to a boil for the pasta.

Cook the pasta according to package directions, until tender. 

Drain thoroughly, and transfer pasta to a heated serving dish. 

Add the sauce and toss. 

Adjust seasonings and serve with extra Parmesan cheese.

Mangia!

Read more:Catherine of Siena: The Divine Physician is more ready to cure than we are to sin

Read more:7 Inspiring ideas from the great St. Catherine of Siena