Choice 5 Recipe

Cook pasta

Bring a large pot of salted water (about 4–6 liters) to a rolling boil. Add the spaghetti and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make sauce

While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and diced onion and sauté 3–4 minutes until translucent and fragrant, stirring so garlic doesn't brown.

Stir in the tomato paste and cook 30 seconds to concentrate flavor. Add the crushed tomatoes, dried oregano, red pepper flakes, salt, black pepper and sugar. Stir to combine, bring to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes, stirring occasionally to thicken slightly.

Finish sauce and combine with pasta: Stir in half the torn basil and 2–3 tbsp of the reserved pasta water to loosen if needed. Taste and adjust seasoning. Add drained spaghetti to the skillet and toss to coat, adding more reserved pasta water a tablespoon at a time if necessary to achieve a silky sauce. Remove from heat and stir in grated Parmesan and remaining basil.

Serve immediately: Divide pasta among plates or bowls and garnish with extra basil leaves and additional Parmesan if desired.

Prepare vegetables: Rinse and dry the mixed greens thoroughly. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion if using.

Make vinaigrette: In a small bowl or jar, combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified.

Toss salad: In a large bowl, combine greens, cherry tomatoes, cucumber, and red onion. Drizzle with vinaigrette to taste (start with about half and add more as desired) and toss gently. Sprinkle crumbled feta on top if using and serve immediately.

Preheat oven: Preheat the oven to 375°F (190°C). Line a baking sheet with foil if desired for easier cleanup.

Make garlic butter: In a small bowl, combine softened butter, minced garlic, chopped parsley, grated Parmesan (if using) and 1/8 tsp salt. Mix until evenly combined.

Assemble bread: Slice the baguette in half lengthwise, or cut into 1–1.5 inch slices without cutting all the way through if you prefer pull-apart style. Spread the garlic butter mixture evenly over the cut sides.

Bake: Place the bread on the prepared baking sheet and bake for 10–12 minutes until butter is melted and the edges are golden. For crispier top, switch oven to broil for 1–2 minutes—watch closely to prevent burning.

Finish and serve: Remove from oven, let cool 1–2 minutes, slice if needed, and serve warm alongside the pasta and salad.