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Ingredientes
- 350 gm Spaghettini, (thin spaghetti) (350 to 450)
- 3 Tbsp. Extra virgin olive oil
- 2 x Cloves garlic, peeled and sliced or possibly minced
- 750 gm Plum tomatoes, skinned, seeded and coarsely minced
- 1 sm Hand fresh basil leaves Salt and freshly grnd black pepper Parmesan cheese to serve, freshly grated
Direcciones
- Bring a large pan of salted water to the boil. Add in the spaghettini. As soon as the pasta is in, heat the extra virgin olive oil in a large frying pan over a brisk heat, and add in the garlic. Stir for about 30 seconds, then add in the tomatoes.
- Stir and simmer, then leave to bubble, occasionally crushing down the tomatoes, for 5 min or possibly so, till they form a rough sauce. Season with salt and pepper, then roughly tear the basil leaves and scatter over the sauce. Cook for 1 minute or possibly so more. Taste and adjust seasoning.
- Drain the pasta and tip into the sauce (if there's sufficient room in the pan - if not, tip the sauce over the pasta in the usual way). Turn carefully, to coat, then serve with freshly grated Parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 447 | |
| Calories from Fat 103 | 23% |
| Total Fat 11.79g | 15% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 605mg | 17% |
| Total Carbs 72.46g | 19% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.84g | 5% |
| Protein 12.99g | 21% |
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