Tony's Easy Spaghetti and Fresh Roma Tomato Sauce
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 642.3
- Total Fat: 36.7 g
- Cholesterol: 10.9 mg
- Sodium: 626.5 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.3 g
- Protein: 13.5 g
View full nutritional breakdown of Tony's Easy Spaghetti and Fresh Roma Tomato Sauce calories by ingredient
Introduction
An variation on an authentic Italian Tomato SauceTakes a bit of prior preparation time An variation on an authentic Italian Tomato Sauce
Takes a bit of prior preparation time
Number of Servings: 2
Ingredients
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5 serving Average Roma Tomato
55 mL Kirkland Italian EV Olive Oil
10 mL Kirkland Italian EV Olive Oil
2 serving Garlic, cooked (1 clove / serving)
1 gram(s) Red Pepper Flakes
3 grams Salt
170 gram(s) Barilla Gather And Share Spaghettini
10 grams Butter, salted
25 grams Basil
Tips
If you like, add some fresh grated Italian hard cheese to the dish
Directions
Find some nice fresh Roma Tomatoes. Wash and dry them.
These need to be skinned. My favorite method after a lot of different methods is to freeze them first.
To freeze them, cut out the stem and then slit the opposite end to make a cross. Put them on a bakers sheet, with parchment. Freeze them until rock hard. Then you can either bag them for later use or use them now.
Remove them from the freezer and one at a time, rinse under warm water. As you do so, just peel back the skin and you will find it comes off easily. Put them on a cutting board.
If you are making this dish for company, you can quarter the tomatoes and seed them. If it is a casual thing, don't bother seeding them.
Cut the tomatoes into smaller chunks.
Add 10 ml of good quality olive oil to a pot or sauce pan. Allow it to heat up and then add the tomatoes. Stir them around until they defrost and then crush them with a potato masher, add a bit of salt and cook over low heat stirring once in a while.
Meanwhile, in a separate pot heat the 55 mL of olive oil, and add garlic cloves that have been skinned and sliced. Add a pinch of the red pepper flakes and the basil (fresh if you can, dried if you must). Allow this to steep over low heat until a nice 'tea' has been created. 15 to 30 minutes should work well.
Strain the olive oil 'tea' and add to the cooking tomatoes. Stir and reduce heat. The sauce should be a bit watery at this point, and you can adjust the amount of oil you add to your own taste. Add a pinch more of the pepper flakes.
Cook the spaghetti until it is not quite el dente, it should have a bit of a white core in the middle if you bite off the end.
In a good size frying pan, add the sauce. Using tongs, remove your pasta from the pot and retain the cooking water.
Heat the pasta and sauce up at medium heat, toss the pasta, to a add air to it, add about 6 ounces of the cooking water to the pan, and continue to toss it, once the sauce is thick enough for your taste, add the butter, and using tongs plate the pasta and sauce. Add the butter to the pasta, a bit more basil, season to taste, and enjoy.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user BLOEFELD.
These need to be skinned. My favorite method after a lot of different methods is to freeze them first.
To freeze them, cut out the stem and then slit the opposite end to make a cross. Put them on a bakers sheet, with parchment. Freeze them until rock hard. Then you can either bag them for later use or use them now.
Remove them from the freezer and one at a time, rinse under warm water. As you do so, just peel back the skin and you will find it comes off easily. Put them on a cutting board.
If you are making this dish for company, you can quarter the tomatoes and seed them. If it is a casual thing, don't bother seeding them.
Cut the tomatoes into smaller chunks.
Add 10 ml of good quality olive oil to a pot or sauce pan. Allow it to heat up and then add the tomatoes. Stir them around until they defrost and then crush them with a potato masher, add a bit of salt and cook over low heat stirring once in a while.
Meanwhile, in a separate pot heat the 55 mL of olive oil, and add garlic cloves that have been skinned and sliced. Add a pinch of the red pepper flakes and the basil (fresh if you can, dried if you must). Allow this to steep over low heat until a nice 'tea' has been created. 15 to 30 minutes should work well.
Strain the olive oil 'tea' and add to the cooking tomatoes. Stir and reduce heat. The sauce should be a bit watery at this point, and you can adjust the amount of oil you add to your own taste. Add a pinch more of the pepper flakes.
Cook the spaghetti until it is not quite el dente, it should have a bit of a white core in the middle if you bite off the end.
In a good size frying pan, add the sauce. Using tongs, remove your pasta from the pot and retain the cooking water.
Heat the pasta and sauce up at medium heat, toss the pasta, to a add air to it, add about 6 ounces of the cooking water to the pan, and continue to toss it, once the sauce is thick enough for your taste, add the butter, and using tongs plate the pasta and sauce. Add the butter to the pasta, a bit more basil, season to taste, and enjoy.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user BLOEFELD.
Member Ratings For This Recipe
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