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Spaghetti All'Aglio E Peperoncino Piccan

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Submitted by joi

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
4 4
EACH EACH TOMATOES
ripe, peeled and chopped
3 3
CLOVES CLOVES GARLIC
finely chopped
1 5
TEASPOON ML RED PEPPER FLAKES
crushed
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 453.6
POUND G SPAGHETTI
½ 118
CUP ML PARMESAN CHEESE
freshly grated
1 1
X X SALT
to taste *

Directions

Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer.

Meanwhile, heat 4 to 6 quarts water in a large pot.

Add salt to taste and the spaghetti.

Bring to boil and boil about 8 minutes, until spaghetti is “al dente.

Do not over cook.

Drain and add to the skillet.

Heat through and serve sprinkled generously with Parmesan cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 565 19% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 206mg 9%
Total Carbohydrate 31g 31%
Dietary Fiber 5g 21%
Sugars g
Protein 42g
Vitamin A 25% Vitamin C 32%
Calcium 19% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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