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Ingredients
- 2Â 1/2 lb fresh ripe tomatoes
- 1/3 c. Italian extra virgin olive oil
- 1/2 c. minced onion
- 30 ml garlic
- 2 Tbsp. minced fresh basil
- Â Â salt and pepper to taste
- 1Â 1/4 lb spaghetti
- 3/4 c. parmesan cheese
- 20 x basil leaves
Directions
- Wash, peel and chop tomatoes, discarding seeds. Heat oil in a moderately deep pan, add in onion and garlic and sauteeuntil onion is limp. Throw away garlic and add in tomatoes, minced basil and salt and pepper. Simmer for about 20 min over moderate heat. While sauce is simmering, bring a large pot of water to boil. Add in salt to taste and add in spaghetti. Boil till spaghetti is "al dente," aprox 8 to 10 min. Drain spaghetti, toss with the sauce and the grated cheese.
- Garnish each plate with some of the basil leaves. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 8 servings | |
| Calories 413 | |
| Calories from Fat 114 | 28% |
| Total Fat 13.04g | 16% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 155mg | 6% |
| Potassium 500mg | 14% |
| Total Carbs 59.85g | 16% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.77g | 4% |
| Protein 14.24g | 23% |
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