| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Linguine | 4 | servings | |
INGREDIENTS
| 1 | lb | Semolina pasta |
| 2 | tb | Olive oil |
| 2 | Cloves garlic; crushed through a press | |
| 3 | cn | (14.5oz) diced tomatoes; with juices |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ground pepper |
| 1/4 | c | Chopped parsley |
| 1/4 | c | Fresh basil |
| Grated parmesan cheese |
INSTRUCTIONS
In a large saucepan, heat the oil. Add the garli and cook over medium heat, stirring, for 1 minute. Add the tomatoes with their juices, salt and pepper. Bring to a boil, reduce the heat to medium low and simmer, partially covered, until slightly reduced, about 25 minutes. Cook pasta. Drain in a colander. Toss the pasta with the sauce, parsley and basil. Sprinkle with cheese and serve. NOTES : Calories: 519.8 (15.8% from fat) Fat: 9.1g Cholesterol: 0mg Carbohydrate: 93.3g Fiber: 4.7g Sodium: 292mg Recipe by: The Best Pasta Machine Cookbook Ever Posted to EAT-LF Digest by "Lisa Whittington" <esordliw@pacbell.net> on Sep 13, 1998, converted by MM_Buster v2.0l.
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