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Spaghetti Alla Salsa Cruda

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Submitted by StephKnitter

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 ½ 680.4
POUNDS G SPAGHETTI
6 6
EACH EACH TOMATOES
fresh, ripe
1 1
X X PARSLEY LEAVES
fresh, chopped *
2 2
CLOVES CLOVES GARLIC
large, chopped
¼ 59
CUP ML BASIL
fresh, roughly chopped *
1 1
X X SALT *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 671 4% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 45g 45%
Dietary Fiber 8g 31%
Sugars g
Protein 48g
Vitamin A 31% Vitamin C 41%
Calcium 6% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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