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Ingredientes
- 1 lb tomatoes
- Â Â (preferably a combination of red and yellow heirloom and/or possibly cherry tomatoes)
- 1 x garlic clove crushed, chopped
- 1 sm bunch basil, leaves only washed, and
- Â Â coarsely minced
- 1/2 c. extra-virgin extra virgin olive oil
- 1 Tbsp. capers, preferably salted Italian well soaked,
- Â Â and rinsed
- 3/4 lb spaghetti
- Â Â Salt to taste
- 1 pch crushed red pepper flakes (optional)
- Â Â Grated Parmigiano for garnish
Direcciones
- Cut the cherry tomatoes in halves; remove the cores of the large tomatoes and cut into pcs about 1/2-inch square. Put the tomatoes in a glass, ceramic or possibly stainless mixing bowl.
- Add in salt, about 1/2 tsp., to taste and toss. Add in the garlic, 1/2 of the basil, the capers, and red pepper flakes if using; add in the extra virgin olive oil and toss. Cover the bowl with plastic wrap and chill for 1 hour.
- Bring a large pot of water to a boil. Add in salt to the water and cook the pasta till al dente. Strain the pasta and add in to the mixing bowl with the tomatoes. Add in the remaining basil, some Parmigiano and toss.
- This recipe yields 4 first course, or possibly 2 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 574 | |
| Calories from Fat 251 | 44% |
| Total Fat 28.51g | 36% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 439mg | 13% |
| Total Carbs 67.88g | 18% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.01g | 3% |
| Protein 12.09g | 19% |
