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Alex's Move It! Pasta

 

24

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

5 quarts water
*
2 tablespoons salt
14 ounces spaghetti
2 each garlic cloves
1 small hot chili peppers
*
3 tablespoons olive oil, extra-virgin
1 pound cherry tomatoes
3 tablespoons basil
coarsely chopped, fresh

Directions

Bring 5 to 6 quarts of water to a rolling boil.

Add 2 to 3 tablespoons salt and the spaghetti and cook until it still offers considerable resistance to the tooth, about three quarters of the cooking time.

While the pasta is cooking, sauté the garlic cloves and hot pepper in the oil over moderate heat in a large nonstick skillet.

When the garlic barely begins to color add the cherry tomatoes and season lightly with the sea salt.

Cook over high heat until the tomatoes lose their shape.

Drain the spaghetti and add it to the skillet along with 1 cup of pasta cooking water.

Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking.

Add more pasta water if the sauce gets too dry.

Sprinkle with chopped basil before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 47722% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3501mg 146%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 19%
Sugars g
Protein 28g
Vitamin A 23% Vitamin C 28%
Calcium 5% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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