Spaghetti with homeade light sauce.
1)Trim the stem ends off the tomatoes and lightly score and “x” on the other end with the tip of a knife. Place the tomatoes in the boiling water and cook for a minute or two or until the skin begins to peel away. Remove and place in ice bath to cool for a minute. Remove skin and discard. Cut tomato in half along the equator and squeeze out the seeds. Dice the remaining pulp and set aside.
2)Place the spaghetti in the boiling salted water and cook until al dente.
3)Heat olive oil pan over medium heat, add the garlic and red pepper flakes and cool for a minutes.
4)Add a couple spoons full of water from the noodles for flavor.
5)Add your choice of ingredients (see below) and cook until wine is cooked down to about 1/2 (if cooking with clams until clams are open).
6)Add butter, tomatoes, butter, parsley, and pasta and stir in. Season with salt and pepper.
7)Top with a little parmesan cheese.
Ingredients that can be added to sauce: Clams, Sausage, veggies etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (466g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1929 (98%)|
|Amt Per Serving||% DV|
|Total Fat 214.3g||286 %|
|Saturated Fat 122g||610 %|
|Monounsaturated Fat 68.3g|
|Polyunsanturated Fat 10g|
|Cholesterol 496.9mg||153 %|
|Sodium 1505.6mg||52 %|
|Potassium 552.3mg||15 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.8g|
|Protein 8.8g||13 %|
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: 1962
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