Spaghetti With Garlic Oil And Tomato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| March 1992 | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Spaghetti |
| 3 | Garlic cloves, sliced thin | |
| lengthwise | ||
| 2 | T | Olive oil |
| 3 | T | Finely chopped fresh parsley |
| leaves | ||
| 1/3 | c | Canned tomato puree |
INSTRUCTIONS
In a large saucepan of salted boiling water cook the spaghetti until it is al dente. While the spaghetti is cooking, in a large heavy skillet cook the garlic in the oil over moderately low heat, stirring, until it is golden, being careful not to let it get too brown, stir the parsley, the tomato puree, and salt and pepper to taste, and cook the sauce, stirring, for 1 minute. Keep the sauce warm. Ladle out and reserve about 1/3 cup of the pasta water, drain the spaghetti, and add it to the sauce with 1/4 cup of the reserved water. Toss the spaghetti mixture over low heat for 1 minute, adding the remaining reserved pasta water if desired, divide it among 2 heated plates, and season it with pepper. Serves 2. Gourmet March 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1098
Calories From Fat: 269
Total Fat: 30.6g
Cholesterol: 0mg
Sodium: 134.9mg
Potassium: 719.6mg
Carbohydrates: 173.3g
Fiber: 8.4g
Sugar: 8.1g
Protein: 30.5g