Spaghetti Alla Salsa Cruda
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spaghetti
|
|
| 6 | each |
tomatoes
fresh, ripe |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 2 | cloves |
garlic
large, chopped |
|
| ¼ | cup |
basil
fresh, roughly chopped |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spaghetti
|
|
| 6 | each |
tomatoes
fresh, ripe |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
| 2 | cloves |
garlic
large, chopped |
|
| 59 | ml |
basil
fresh, roughly chopped |
*
|
| 1 | x |
olive oil, extra-virgin
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Wash the tomatoes, then cut into small pieces and set in a colander to drain.
In a large saucepan containing 7 pints(6L) of salted water, cook the pasta al dente.
Drain the spaghetti in a colander.
Put the tomatoes, basil, garlic, parsley and a little oil into a large serving bowl.
Add the hot pasta and mix gently to blend all the ingredients thoroughly.
Add more oil, salt, plenty of pepper and stir gently again.
Serve at room temperature.
