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Ingredientes
- 3/4 lb Red Cherry Tomatoes Cut In Half
- 3/4 lb Yellow Cherry Tomatoes Cut In Half
- 4 x Shallots
- Â Â Diced Fine In Food Processor
- 1 lb Spaghetti Note 1
- 1 tsp Extra virgin olive oil
- 1/3 c. Whole Fresh Basil Leaves
Direcciones
- Note 1: Use dry spaghetti NOT fresh
- In warm saucepan put a little oil and saute/fry shallots, tomatoes, salt and pepper about 5 minutes till the tomatoes soften but do not break down and collapse.
- Cook spaghetti al dente, then drain and put into bowl. Pour sauce over it.
- Toss in whole basil leaves and mix.
- Plate
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 38 | |
| Calories from Fat 13 | 34% |
| Total Fat 1.44g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 371mg | 11% |
| Total Carbs 6.1g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.07g | 3% |
| Protein 1.4g | 2% |
