Spaghetti With Tomatoes and Garlic
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound spaghetti
- ¾pound ripe plum tomatoes with skin removed or 1 cup canned crushed tomatoes
- 2tablespoons olive oil
- 1tablespoon finely chopped garlic
- 1teaspoon finely chopped jalapeno pepper (optional)
- Salt and pepper to taste
- 2tablespoons fresh chopped basil or Italian parsley
- 4tablespoons grated Parmesan or pecorino cheese
Nutritional analysis per serving (4 servings)
439 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 71 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 15 grams protein; 441 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring two quarts of salted water to boil in a kettle. Add the spaghetti, stir well and bring back to a boil, stirring while cooking. Cook to the desired degree of doneness. Reserve a quarter-cup of the cooking liquid.
- Step 2
Meanwhile, cut the tomatoes into ¼ inch cubes.
- Step 3
In a skillet or kettle, add olive oil and the garlic. Cook briefly, stirring. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper to taste. Cook for 2 minutes, stirring. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.
Private Notes
Comments
This is an Italian mother's recipe that has been around forever. It is so simple and just delicious. I miss Pierre Franey. I would always look for his recipes in the NYT. I still use his cookbook.
This is my family’s favorite pasta sauce. Simple, delicious and a crowd pleaser! One that my vegan granddaughter can easily enjoy with everyone else, she just doesn’t add the cheese.
This is my family’s favorite pasta sauce. Simple, delicious and a crowd pleaser! One that my vegan granddaughter can easily enjoy with everyone else, she just doesn’t add the cheese.
This is an Italian mother's recipe that has been around forever. It is so simple and just delicious. I miss Pierre Franey. I would always look for his recipes in the NYT. I still use his cookbook.