Spaghetti With Herbs
Recipe: #37239
July 11, 2021
Categories: Tomato, Italian, Easter, Romantic Dinner, Sunday Dinner, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Wine, Fresh Tomatoes, Herbs, more
"This is a lovely spaghetti, with great flavors. A great way to use up those summer tomato's and herbs. Serve with fresh crusty bread!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (194.1 g)
- Calories 373.2
- Total Fat - 10 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 13.8 mg
- Total Carbohydrate - 62.6 g
- Dietary Fiber - 1.7 g
- Sugars - 3.1 g
- Protein - 12.4 g
- Calcium - 46.1 mg
- Iron - 3.2 mg
- Vitamin C - 12.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Finely chop the onion and crush the or finely plane the garlic, and peel the tomatoes by placing tomato's in boiling water for 1 minute then plunging into cold, making it easy to remove the skins; then chop them roughly. ( I try to remove a few seeds which can make this a fraction bitter).
Step 2
Heat the oil in a heavy based pan and cook the onion and garlic until soft ( not brown ) then pour in the wine; when wine has evaporated a little , add the peeled tomato's.
Step 3
Simmer the sauce over a low heat for about 30 minutes, then season to you liking. Add the pine nuts, marjoram, parsley and basil.
Step 4
Cook the spaghetti in salted water (as per packet instructions) or until al dente: Drain well and turn the spaghetti carefully into the sauce until the spaghetti is well coated and serve at once.
Tips
No special items needed.
0 Reviews
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