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Add a photoServings: 4
Ingredients
- 3 lrg Tomatoes
- 8 ounce Fettucine or possibly other pasta
- 2 tsp Vegetable oil
- 1 x Clove garlic, finely chopped
- 6 x Saffron threads -or possibly-
- 1 pch Powdered saffron
- 1/4 tsp Grated lemon peel
- 1 c. Coconut lowfat milk ("lite" is OK)
- 1/4 tsp Salt
- Â Â Freshly grnd black pepper
- Â Â Fresh basil leaves
Directions
- Bring a pot of water to a boil (sufficient to cook the pasta). Before adding the pasta, drop the tomatoes into the boiling water for a few seconds to loosen skins. Remove tomatoes and set aside; put pasta into boiling water and cook till tender. Drain thoroughly and keep warm while you prepare sauce.
- For sauce: Peel skins from tomatoes. Cut peeled tomatoes into wedges and remove seeds. Throw away skins and seeds. Chop tomatoes finely.
- In a heavy skillet or possibly saucepan, heat oil over moderately-high heat. Add in tomatoes, garlic and saffron to warm oil and stir constantly till most of the liquid has evaporated and mix is reduced by about half. Stir in coconut lowfat milk and lemon peel, and season with salt and pepper. Simmer gently a couple of min, till sauce is heated through and flavors have blended.
- Serve sauce ladled over warm pasta, garnished with a generous amount of thinly sliced fresh basil. Pass peppermill separately at table, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 291 | |
| Calories from Fat 58 | 20% |
| Total Fat 6.84g | 9% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 157mg | 7% |
| Potassium 462mg | 13% |
| Total Carbs 49.06g | 13% |
| Dietary Fiber 4.3g | 14% |
| Sugars 5.44g | 4% |
| Protein 8.88g | 14% |
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