| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Extra virgin olive oil |
| 1/4 | c | Homemade fresh bread crumbs |
| Salt and pepper to taste | ||
| 2 | Italian parsley, chopped to | |
| yield 1/2C | ||
| 1 | lb | Spaghetti, preferably |
| DiCecco |
INSTRUCTIONS
Bring 6 quarts water to boil in a large spaghetti pot and add 2 tablespoons salt. In a 10-inch to 12-inch sautJ pan, heat olive oil over slow heat. Add bread crumbs and cook, stirring constantly until golden brown (about 3 to 4 minutes). Remove from heat and sprinkle with salt and pepper and set aside. Add chopped parsley. Drop the spaghetti in the boiling water and cook according to package instructions (8 to 13 minutes) until al dente. Drain in colander and pour into pan containing bread crumbs. Toss over medium heat until coated and serve immediately. This dish gets no cheese! Season only with fresh cracked pepper. Yield: 4 servings Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #317 Date: Tue, 26 Nov 1996 17:56:55 -0500 (EST) From: Sue <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 1683
Calories From Fat: 57
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 27.2mg
Potassium: 1011.5mg
Carbohydrates: 338.7g
Fiber: 14.5g
Sugar: 12.1g
Protein: 59.1g