Spaghetti al pomodoro e basilico
Yield: 8 servings
Ingredients:
- 2 1/2 lb Fresh ripe tomatoes Salt & pepper to taste
- 1/3 c Italian olive oil 1 1/4 lb Spaghetti
- 1/2 c Chopped onion 3/4 c Parmesan cheese
- 3 cl Garlic 20 Basil leaves
- 2 tb Chopped fresh basil
Instructions:
Wash peel & chop tomatoes discarding seeds. Heat oil in a moderately deep pan add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce
and the grated cheese.
Garnish each plate with some of the basil leaves. Serve at once.
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Spaghetti All'aglio E Peperoncino Piccante
Categories: Italian, Pasta
Yield: 4 servings
2 tb Olive oil 1 tb Chopped parsley
6 lg Ripe tomatoes, peeled Salt to taste
And chopped 1 lb Spaghetti
3 cl Garlic, finely chopped 1/2 c Freshly grated Parmesan
1 ts Crushed red pepper Cheese
Heat olive oil in a large skillet and add tomatoes, garlic and crushed
pepper. Let simmer over low heat for 15 minutes. Add parsley and salt and
simmer 2 minutes longer.
Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and
the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is
al dente." Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese.
