Simple Bruschetta and Spaghetti

We figured we needed a quick and simple dish to make after a long weekend. I wanted to make something italian and something easy; boom - spaghetti. We were hungry so I made a brushetta as an appetizer. Here's the quick and easy:

For the Brushetta (Makes 6):
1 tomato, diced
1/2 garlic clove, minced
1/4 cup onion, finely diced
3-4 leaves of italian flat leave parsley, finely chopped
Fresh mozzarella, sliced 1/4 inch thick
1 Mini baguette, cut into 1/2 inch slices
Olive Oil
Balsamic Vinaigrette

Preheat oven to 400 degrees. Place baguette slices on baking sheet and drizzle with olive oil and balsamic. Place baking sheet in oven and cook until crisp - 5-7 minutes. In small bowl, mix first 4 ingredients. Remove baguette slices. Top each with mozzarella slice and tablespoon of the tomato mix. Heat for 6-8 minutes or until mozzarella is melting and serve! You can splash on a bit more balsamic if you want as well.

Spaghetti:
1/4 package spaghetti
1/2 lb ground beef
1/4 onion, diced
1 28oz can whole peeled tomatoes
1/2 jar marinara (if needed to thicken sauce)
5 leaves of italian flat leaf parsley, finely chopped
3 cloves garlic, minced
1 teaspoon italian seasoning
1 tblespoon Olive Oil
Packaged garlic bread (No time for fresh tonight. Cook as indicated on package)

Bring water in a large suace pan to a boil. Stir in pinch of kosher salt and then spaghetti.

Heat olive oil in large skillet. Saute onions until lightly browned. Stir in ground beef and cook through. In a plate with paper towels, pour the ground beef mix and pat dry to rid of grease. Place peeled tomoatoes in the pan then slowly mash with spatula to break them apart and bring out the juices. Bring this to a simmer. Stir in galric, parsley, and italian seasoning. Stir back in ground beef mixture. The sauce was too thin for me so I stir in 1/2 cup marinara pizza sauce.

To plate, place desired portion of spaghetti and meat sauce. Garnish with parsely leaves and serve with garlic bread. Finito!

Tonight's dinner was made on a whim so I played a bit with the ingredient portions. This overall preparation was straightfoward with little to no fuss. I underestimated the tomatoes and made the sauce too thin - hence the marinara. The strength of fresh parsley overwhelmed the other flavors in the brushetta so I toned down the portions in the recipe here. I suggest opening a chilled pinot grigio while you cook cause why not? Hope you enjoy!