Spaghetti With Red-Hot Tomato Sauce

Recipe Ingredients

4		Water - at least
		Salt - as needed
1 lb	454g / 16oz	Spaghetti or dried bucatini
		(or 1 1/2 pounds fresh pasta)
3 tablespoons	45ml	Freshly grated Parmigiano Reggiano cheese - to 4 tablespoons
		(or other Parmesan-style cheese)
		For The Sauce
2 1/2 lbs	1135g / 40oz	Fresh ripe regular or plum tomatoes
		(or 1 1/2 28-ounce cans of tomatoes)
1 tablespoon	15ml	Olive oil
1/3 cup	30g / 1.1oz	Minced shallots - about 5 shallots
5 teaspoons	25ml	Minced garlic - about 5 cloves
1 tablespoon	15ml	Tomato paste
3 tablespoons	45ml	Finely chopped capers
3 tablespoons	45ml	Finely chopped pimiento-stuffed grn olives
1 teaspoon	5ml	Hot red pepper flakes - or to taste
1/3 cup	48g / 1.7oz	Finely chopped fresh herbs - see * Note
		Salt - to taste
		Black pepper, freshly ground - to taste

Recipe Instructions

* Note: Fresh herbs such as basil, oregano, tarragon, chervil, parsley, and/or chives. Reserve 2 tablespoons of the chopped herbs for garnish.

To make the sauce, peel, seed, and finely chop the tomatoes, working over a strainer and bowl to collect the juice. Heat the oil in a large saucepan. Cook the shallots and garlic over medium heat for 2 to 3 minutes, or until soft but not brown.

Stir in the tomatoes, 3 to 4 tablespoons reserved tomato juice, tomato paste, capers, olives, and pepper flakes, and cook over medium-low heat for 10 minutes, or until reduced to a thick sauce. If the mixture seems too dry, add a little reserved tomato juice or water. Stir in the herbs. Season with salt and pepper.

Just before serving, bring at least 4 quarts water to a boil in a large pot. Add salt to taste. Boil the pasta for 6 to 8 minutes, or until cooked but still al dente. Drain and transfer it to a large bowl. Spoon the sauce over it and sprinkle with the reserved herbs. Serve the cheese on the side. This recipe provides 4 to 6 servings.

Content per Serving:

calories .. 605 protein .. 21g total fat .. 9 g

carbohydrates .. 112 g sodium .. 357 mg cholesterol .. 4 mg

Source:
STEVEN RAICHLEN'S HIGH-FLAVOR, LOW-FAT COOKING by Steven Raichlen (c) 1992 - Camden House Publishing, Inc., Charlotte, VT - 256 pages - $18.95 - As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.