Pasta Alla Carretiera
Yield
servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
tomatoes
|
|
| 5 | each |
garlic cloves
|
|
| 1 | cup |
basil
fresh |
*
|
| 1 | x |
red pepper flakes
crushed |
*
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | pound |
spaghetti
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
tomatoes
|
|
| 5 | each |
garlic cloves
|
|
| 237 | ml |
basil
fresh |
*
|
| 1 | x |
red pepper flakes
crushed |
*
|
| 79 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 453.6 | g |
spaghetti
|
|
Directions
Peel and chop the tomatoes, being careful to conserve their juice.
Chop very fine, or, pound in a mortar, the garlic, basil, red pepper, and a pinch of salt.
Add the oil to the mortar little by little.
When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well.
Set aside for a few hours.
Cook the spaghetti in boiling salted until al dente, drain, and place in serving bowl.
Add tomatoes and mix again.
