Ten Minute Italian Spaghetti
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 374.2
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 690.4 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 3.3 g
- Protein: 8.0 g
View full nutritional breakdown of Ten Minute Italian Spaghetti calories by ingredient
Introduction
Oh yes it does taste amazing. You can have a delicious nutritious meal in 10 easy minutes. The key is having the ingredients on hand. Add steamed or blanched vegetables to add additional nutrition! Oh yes it does taste amazing. You can have a delicious nutritious meal in 10 easy minutes. The key is having the ingredients on hand. Add steamed or blanched vegetables to add additional nutrition!Number of Servings: 1
Ingredients
-
2 clove Garlic
0.25 tsp Kosher Salt (by 65PLUS1)
1 serving Anna Fettuccini Nests (2 pieces) (by SUSAN19502)
2 tbsp chopped Shallots
1 tbsp Olive Oil
0.1 cup Tomato Paste
Tips
Do not caramelize the shallots so make sure the heat is not too high while you fry them in the pan. You can use more shallots if you love the taste. Also a little splash of white wine after shallots and garlic has finished cooking is lovely.
Directions
Get ingredients ready.
1. Place a pot of water on the stove on high heat so it can boil to cook the spaghetti.
2. Dice Shallots and mince fresh garlic.
3. Add the pasta to salted water. I use the wide noodle fettuccini nests that cook in about 3-4 minutes and add about 1 tsp plus of salt to 1 quart of water.
4. Once you started the pasta cooking, Add to the olive oil in fry pan and heat on medium heat. Add shallots and salt nicely. If you like it spicy, add 1/2 Arbol chill pepper/pid broken up.
5. Cook shallots until tender about 2-4 minutes. Add the garlic and cook about 1 minute.
6. Add the the 2 Tablespoons Tomato Paste, I like the amore tomato paste that comes in a tube.
7. Stir the tomato paste into the shallot mixture and break it up. Add a few tablespoons of the pasta water.
8. Once the pasta is al dente and needing about another minute to cook, use a slotted spoon and add the drained pasta to the tomato mixture along with some of the water so it can cook down a bit. The sauce should NOT Be WATERED down. Just enough water to cook pasta for about one minute more.
9. Quickly plate and top with Grated Parmesan Cheese to taste.
Serving Size: 1 serving
1. Place a pot of water on the stove on high heat so it can boil to cook the spaghetti.
2. Dice Shallots and mince fresh garlic.
3. Add the pasta to salted water. I use the wide noodle fettuccini nests that cook in about 3-4 minutes and add about 1 tsp plus of salt to 1 quart of water.
4. Once you started the pasta cooking, Add to the olive oil in fry pan and heat on medium heat. Add shallots and salt nicely. If you like it spicy, add 1/2 Arbol chill pepper/pid broken up.
5. Cook shallots until tender about 2-4 minutes. Add the garlic and cook about 1 minute.
6. Add the the 2 Tablespoons Tomato Paste, I like the amore tomato paste that comes in a tube.
7. Stir the tomato paste into the shallot mixture and break it up. Add a few tablespoons of the pasta water.
8. Once the pasta is al dente and needing about another minute to cook, use a slotted spoon and add the drained pasta to the tomato mixture along with some of the water so it can cook down a bit. The sauce should NOT Be WATERED down. Just enough water to cook pasta for about one minute more.
9. Quickly plate and top with Grated Parmesan Cheese to taste.
Serving Size: 1 serving