1. 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|
|Calories from Fat: 141 (19%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 736
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