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Suggest a better description1. Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. 2. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. 3. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Source: The Silver Palate Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip
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Serving Size: 1 Serving (426g) | ||
Recipe Makes: 4 | ||
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Calories: 736 | ||
Calories from Fat: 141 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 102mg | 31 % | |
Sodium 603.2mg | 21 % | |
Potassium 1254.9mg | 33 % | |
Total Carbohydrate 96.3g | 28 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 88.2g | ||
Protein 51.7g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 736
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