Recipe courtesy of Katie Lee Biegel
From:
Food Network Magazine
Spaghetti and Fresh Tomatoes
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 643
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 15 mg
- Sodium
- 748 mg
“This recipe is on repeat at our house when tomatoes are at their peak. I like to serve it with one of my wines, Kind of Wild montepulciano. It’s my go-to summer red.”
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 643
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Carbohydrates
- 93 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 22 g
- Cholesterol
- 15 mg
- Sodium
- 748 mg
Ingredients
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Directions
- Combine the tomatoes, olive oil and garlic in a large bowl. Season with salt and pepper and let stand 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Using tongs, take the pasta directly from the boiling water and add it to the bowl with the tomatoes, reserving the cooking water (or reserve 1/4 cup cooking water, then drain).
- Add the Parmesan, pecorino and basil and toss, adding some of the reserved cooking water and more olive oil as needed, until the pasta is coated. Serve garnished with more Parmesan.
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