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Ingredientes
- 5 quart Water - (to 6 quarts)
- 2 Tbsp. Salt - (to 3 tbspns) plus
- Â Â Fine sea salt
- 14 ounce Spaghetti - (to 16 ounce)
- 2 x Garlic cloves
- 1 sm Warm red pepper
- Â Â (or possibly chili pepper flakes to taste)
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 lb Cherry tomatoes
- 3 Tbsp. Coarsely-minced fresh basil (to 4 tbspns)
Direcciones
- Bring 5 to 6 qts of water to a rolling boil. Add in 2 to 3 Tbsp. salt and the spaghetti and cook till it still offers considerable resistance to the tooth, about three quarters of the cooking time.
- While the pasta is cooking, saute/fry the garlic cloves and warm pepper in the oil over moderate heat in a large nonstick skillet. When the garlic barely begins to color add in the cherry tomatoes and season lightly with the sea salt. Cook over high heat till the tomatoes lose their shape.
- Drain the spaghetti and add in it to the skillet along with 1 c. of pasta cooking water. Cook over high heat, stirring frequently, to amalgamate the tomatoes and pasta and to complete cooking. Add in more pasta water if the sauce gets too dry.
- Sprinkle with minced basil before serving.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1422g | |
| Recipe makes 4 servings | |
| Calories 483 | |
| Calories from Fat 104 | 22% |
| Total Fat 11.88g | 15% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3548mg | 148% |
| Potassium 504mg | 14% |
| Total Carbs 79.48g | 21% |
| Dietary Fiber 4.8g | 16% |
| Sugars 6.01g | 4% |
| Protein 14.08g | 23% |
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