| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sardinian | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 6 | qt | Water, up to 8 |
| 2 | T | Plus 1 teaspoon salt |
| 1 | lb | Imported ferula sarda grosso |
| pasta | ||
| 3 | T | Extra virgin olive oil |
| 1 | c | Plum tomatoes |
| 1 | t | Ground black pepper |
| 6 | Basil leaves, torn up to | |
| 1 | T | Butter |
INSTRUCTIONS
8 Bring water to a boil and add salt. Add pasta to the water and cook at a boil for 30 minutes. While pasta is cooking, heat olive oil in a sauce pot and add the tomatoes over low heat. Season the tomatoes with salt and pepper and cook for 10 minutes before adding the basil leaves. Cook for an additional 5 minutes. Drain the pasta in a colander and pour into a serving bowl. Stir butter into the tomato sauce and immediately add to cooked pasta. Stir well to fully coat the pasta. Serve the chicken over a bed of pasta. Yield: 4 to 6 servings Recipe by: Cooking Live Show #CL8865 Posted to MC-Recipe Digest V1 #591 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 114
Total Fat: 13.1g
Cholesterol: 30.5mg
Sodium: 14152.9mg
Potassium: 1037.9mg
Carbohydrates: 18.5g
Fiber: 14.1g
Sugar: <1g
Protein: 8.6g