| 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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