Spaghetti Al Pomodoro E Basilico
Yield
8 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
tomatoes
fresh, ripe |
|
| ⅓ | cup |
olive oil
italian |
|
| ½ | cup |
onions
chopped |
|
| 3 | cloves |
garlic
|
|
| 2 | tablespoons |
basil
chopped fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ¼ | pounds |
spaghetti
|
|
| ¾ | cup |
Parmesan cheese
|
|
| 20 | each |
basil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
tomatoes
fresh, ripe |
|
| 79 | ml |
olive oil
italian |
|
| 118 | ml |
onions
chopped |
|
| 3 | cloves |
garlic
|
|
| 3E+1 | ml |
basil
chopped fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 567 | g |
spaghetti
|
|
| 177 | ml |
Parmesan cheese
|
|
| 2E+1 | each |
basil
|
*
|
Directions
Wash, peel and chop tomatoes, discarding seeds.
Heat oil in a moderately deep pan, add onion and garlic and sauté until onion is limp.
Discard garlic and add tomatoes, chopped basil and salt and pepper.
Simmer for about 20 minutes over moderate heat.
While sauce is simmering, bring a large pot of water to boil.
Add salt to taste and add spaghetti.
Boil until spaghetti is "al dente," aprox 8 to 10 minutes.
Drain spaghetti, toss with the sauce and the grated cheese.
Garnish each plate with some of the basil leaves.
Serve at once.
