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Ingredients
- 4 med Ripe tomatoes - (abt 1 1/2 lbs)
- 1/4 c. Extra virgin olive oil
- 2 med Garlic cloves chopped
- 1 tsp Salt
- 1/2 tsp Warm red pepper flakes or possibly to taste
- 1 c. Mixed fresh herbs - (tightly packed)
- 1 lb Spaghetti or possibly other long, very thin pasta
- Â Â shape
Directions
- Bring 4 qts of salted water to a boil in a large pot for cooking the pasta.
- Core and cut the tomatoes into 1/2-inch cubes. Toss the tomatoes with the oil, garlic, salt and warm red pepper flakes in a bowl large sufficient to hold the cooked pasta.
- Wash and dry the herbs. Keep small leaves whole and tear larger leaves (especially basil) into several pcs. Stir the herbs into the tomato mix. Taste for salt and warm pepper and adjust seasonings if necessary.
- While preparing the sauce, cook and drain the pasta. Toss the warm pasta with the tomato sauce. Mix well and transfer portions to pasta bowls. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 969 | |
| Calories from Fat 540 | 56% |
| Total Fat 61.47g | 77% |
| Saturated Fat 31.37g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 921mg | 38% |
| Potassium 538mg | 15% |
| Total Carbs 89.55g | 24% |
| Dietary Fiber 5.0g | 17% |
| Sugars 6.03g | 4% |
| Protein 16.34g | 26% |
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