This classic tomato spaghetti recipe from Jamie Oliver's Food Revolution Collection is a fantastic, nutritious mid-week meal. Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it.
Superfood Spaghetti Vine Tomatoes and Baked Ricotta
NYT Cooking: This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.