RECIPE SPAGHETTI WITH ITALIAN TOMATO SAUCE

RECIPE SPAGHETTI WITH ITALIAN TOMATO SAUCE

MAMAZORAYAS


300 CALORIES | 11 G PROTEIN | 40 G CARB| SERVES 4


INGREDIENTS

1 lb. Spaghetti or other pasta

Salt

Fresh basil leaves, chopped

For serving, freshly grated Parmigiano-Reggiano


ITALIAN SAUCE INGREDIENTS

8 lb. ripe Red tomatoes

1/4 cup extra-virgin olive oil

3 cloves garlic, crushed

2 tsp. salt 


METHOD FOR SAUCE :

  • Bring a large saucepan of water to a boil over high heat. Cold water should be used to rinse the tomatoes. 
  • Cut an X into the bottom of each tomato with a paring knife.(This will make peeling the tomatoes simpler once they've been blanched.) 
  • Drop around 10 tomatoes into the boiling water and let them there for 20 to 30 seconds. 
  • Transfer them to a large dish of icy water using a slotted spoon. 
  • Blanch the tomatoes in batches, then transfer them to the icy water.


  • Remove the skin from the tomatoes with a paring knife and your fingers; it should easily peel off. 
  • Cut the tomatoes in pieces lengthwise, core them, and remove the seeds. 
  • Transfer the tomatoes to a bowl after coarsely chopping them.


  • In a 5- to 6-quart heavy-duty saucepan, heat the oil and garlic over medium-low heat for 3 to 4 minutes, or until the garlic begins to crackle and gently browns.
  • Pour the tomatoes in with caution. 
  • Bring the tomatoes to a boil over medium high heat. 
  • Reduce the heat to medium and allow the sauce simmer, stirring periodically, for 1 hour, or until the tomatoes have broken down and the sauce has thickened. 
  • Remove the garlic and set aside.


METHOD FOR PASTA SERVING :

  • Cook the pasta in salted boiling water according to package directions; drain. 
  • Heat the tomato sauce in a small saucepan over medium-low heat until barely simmering. 
  • Remove from the fire and season with salt to taste. 
  • Toss the pasta in the sauce and top with the Parmigiano.

-Enjoy SPAGHETTI WITH ITALIAN TOMATO SAUCE - 


0 Komentar