| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Pasta, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | Tomatoes | |
| 5 | Garlic cloves | |
| 1 | c | Fresh basil leaves |
| Crushed red pepper flakes | ||
| 1/3 | c | Olive oil |
| Salt | ||
| 1 | lb | Spaghetti |
INSTRUCTIONS
Peel and chop the tomatoes, being careful to conserve their juice. Chop very fine, or, pound in a mortar, the garlic, basil, red pepper, and a pinch of salt. Add the oil to the mortar little by little. When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well. Set aside for a few hours. Cook the spaghetti in boiling salted until al dente, drain, and place in serving bowl. Add tomatoes and mix again. Mary T. Simeti, "Pomp & Sustenance" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 658
Calories From Fat: 182
Total Fat: 20.7g
Cholesterol: 0mg
Sodium: 257.8mg
Potassium: 1031.4mg
Carbohydrates: 101.2g
Fiber: 12.4g
Sugar: 7.6g
Protein: 20.4g