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Ingredientes
- 4 med -sized ripe tomatoes, (up to 5)
- 2 Tbsp. Extra virgin olive oil
- 1 c. Finely chopped red onion
- 1/4 tsp Salt, (up to 1/2)
- 1/2 c. (packed) finely chopped fresh parsley
- 1 c. (packed) finely chopped fresh basil leaves Freshly grnd black pepper
- 3/4 lb spaghetti">Linguine or possibly spaghetti, (up to 1) Extra extra virgin olive oil, for the pasta Parmesan, to taste
Direcciones
- Half fill a large saucepan with water and heat to boiling. Core the tomatoes, then drop them in the boiling water for about 10 seconds each.
- Remove from the saucepan and peel the tomatoes under cool running water.
- Quarter the tomatoes and squeeze out the seeds. Then finely chop the remaining tomato pulp, place it in a medium-sized bowl and set aside. Heat 1 Tbsp. of the extra virgin olive oil in a small skillet. Add in the chopped onion and saute/fry over medium heat, stirring for about 2 min. Add in this to the minced tomato, scraping in very last drop of oil from the skillet. Stir in the remaining Tbsp. of extra virgin olive oil, plus salt, parsley and basil. Grind in a generous amount of fresh black pepper. Taste to adjust seasonings, cover and set aside. Cook the pasta in plenty of boiling water till al dente. Drain and transfer to a large bowl. Drizzle with a little extra extra virgin olive oil, then add in sauce (either room temperature or possibly heated slightly) and Parmesan. Toss gently, and serve immediately, preferably on heated plates.
- Pass extra Parmesan and the pepper mill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 47 | 18% |
| Total Fat 5.38g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 103mg | 4% |
| Potassium 166mg | 5% |
| Total Carbs 44.84g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.18g | 2% |
| Protein 7.66g | 12% |
