Spaghetti Alla Pummarola(
54
54
Ingredients
| 1 ½ | pounds |
spaghetti
|
|
| 2 ½ | cups |
italian plum (roma) tomatoes
canned, peeled, hand broken |
|
| 1 | x |
olive oil, extra-virgin
|
* |
| 2 | each |
garlic cloves
sliced |
|
| 12 | each |
basil
fresh, finely chopped |
* |
| 1 | pinch |
oregano
|
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
freshly ground |
* |
| ½ | cup |
red wine
dry |
* |
| 1 | x |
Parmesan cheese
freshly grated |
* |
Directions
In a skillet, sauté the garlic in oil over medium heat until transparent.
Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper.
Cook uncovered over medium heat for 10 to 15 minutes.
Meanwhile cook the spaghetti. Boil 20c (5L) of salted water.
When it comes to a rolling boil, add the pasta, stir with a plastic or wooden fork and let boil uncovered for a few minutes.
When cooked, drain in a colander, then add pasta to sauce over low heat.
Mix gently with sauce and transfer to serving bowl immediately.
Top generously with cheese and serve.
Nutrition Facts
Serving Size 192g (6.8 oz)Amount per Serving
Calories 4384% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 11mg
0%
Total Carbohydrate
30g
30%
Dietary Fiber 5g
18%
Sugars g
Protein
31g
Vitamin A 12%
•
Vitamin C 17%
Calcium 4%
•
Iron 22%
* based on a 2,000 calorie diet
How is this calculated?
