Spaghetti With Fresh Tomato Sauce and Basil
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 424.3
- Total Fat: 22.6 g
- Cholesterol: 7.6 mg
- Sodium: 49.6 mg
- Total Carbs: 49.8 g
- Dietary Fiber: 5.5 g
- Protein: 8.6 g
View full nutritional breakdown of Spaghetti With Fresh Tomato Sauce and Basil calories by ingredient
Introduction
Recipe from "New Italian Cooking," courtesy of chef Scott Conant of Scarpetta. Recipe from "New Italian Cooking," courtesy of chef Scott Conant of Scarpetta.Number of Servings: 4
Ingredients
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About 20 ripe plum tomatoes
About 1/3 cup extra virgin olive oil, plus more to finish the dish
Pinch of crushed red pepper
Kosher salt and freshly ground black pepper
1 tbs. unsalted butter 1 oz.
6 to 8 fresh basil leaves well washed and dried, stacked and rolled into a cylinder and cut thinly crosswise into a chiffonade
1 lb. spaghetti, either high-quality dry or homemade
Directions
X bottom tomatoes, boil for 15 seconds, and placd in ice water. Peel and seed them. Heat oil over med high, add tomatoes, red pepper flakes, salt and pepper when hot. Cook for a few mins, then mash. Cook 20-25 minutes, stir occasionally to stop burning. Will reduce. Sauce is done. Cook pasta in vigorously boiling water. When nearly al dente, Add pasta to sauce and toss like a salad. Add some pasta water if you need more liquid. Take off heat and add butter and basil and toss some more.
For extra taste, but more calories (not counted here), at this point also add 1/2 cup grated Parmigiano-Reggiano.
Serve promptly.
Number of Servings: 4
Recipe submitted by SparkPeople user 228MARKFRANCIS.
For extra taste, but more calories (not counted here), at this point also add 1/2 cup grated Parmigiano-Reggiano.
Serve promptly.
Number of Servings: 4
Recipe submitted by SparkPeople user 228MARKFRANCIS.
Member Ratings For This Recipe
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CD9423243
