| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Food3, Ood9 | 6 | Servings | |
INGREDIENTS
| 400 | g | Spaghetti, 14oz |
| 450 | g | Tomatoes ripened on the |
| vine 1lb | ||
| 6 | Sun dried tomatoes | |
| 3 | T | Olive oil |
| 1 | Onion, peeled and finely | |
| chopped | ||
| 1 | Garlic clove, peeled and | |
| crushed | ||
| 300 | Single cream, 10fl oz | |
| 1 | Fresh basil, stalks | |
| discarded | ||
| and leaves shredded | ||
| Salt and freshly ground | ||
| black pepper | ||
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Remove the tomatoes from the vine and place in a bowl. Cover with boiling water and leave for 1 minute, then drain and peel off the skins. Halve the tomatoes and discard the seeds, roughly chop the flesh. Place the sun dried tomatoes in a pan of boiling water and boil for 5 minutes. Drain and thinly slice. Cook the spaghetti in a large pan of boiling salted water for 6-8 minutes, or according to the instructions on the packet, until al dente. Meanwhile, heat the oil in a large pan and fry the onions and garlic for 3-5 minutes until golden brown. Add the sun dried tomatoes, fresh tomatoes, cream, basil and freshly ground black pepper to taste. Remove the sauce from the heat. Drain the spaghetti and quickly add to the sauce, tossing to mix. Adjust the seasoning if necessary. Serve immediately, with more freshly ground black pepper. Converted by MC_Buster. Per serving: 315 Calories (kcal); 8g Total Fat; (22% calories from fat); 9g Protein; 52g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 356
Calories From Fat: 73
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 298.5mg
Potassium: 558.4mg
Carbohydrates: 59.9g
Fiber: 5.5g
Sugar: 3.3g
Protein: 11.9g