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| Home -> [Entrees, Pastas & Noodles, Vegetables] -> [Pasta alla carretiera [carter's pasta; pasta w. fresh tom Recipe] |
Pasta alla carretiera [carter's pasta; pasta w. fresh tom
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Pastas & Noodles, Vegetables |
Rating: |
0 |
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Ingredients:
| 6
| each | Tomatoes | | 5
| each | Garlic cloves | | 1
| cup | Fresh basil leaves | | | Crushed red pepper flakes | | 1/3
| cup | Olive oil | | | Salt | | 1
| lbs | Spaghetti |
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Procedures:
| 1 | Peel and chop the tomatoes, being careful to conserve their juice. | | 2 | Chop very fine, or, pound in a mortar, the garlic, basil, red pepper, and a pinch of salt. | | 3 | Add the oil to the mortar little by little. | | 4 | When you have reduced these to a fairly smooth paste (not as smooth as a pesto), pour it into the tomatoes and mix well. | | 5 | Set aside for a few hours. | | 6 | Cook the spaghetti in boiling salted until al dente, drain, and place in serving bowl. | | 7 | Add tomatoes and mix again. | | 8 | Mary t. simeti, "pomp & sustenance" |
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