From Jamie Oliver
Serves 8 (1 cup servings)
2 cloves of garlic
1 fresh red chile
A small bunch of fresh basil
Sea salt and freshly ground pepper
1 pound dried spaghetti
Olive oil
1 x 14-ounce can of diced tomatoes
4 ounces Parmesan cheese
Directions:
Peel and finely slice the garlic. Finely slice your chile (halve and seed it first if you don’t want the sauce too hot). Pick the basil leaves off the stalks and put to one side. Finely chop the stalks. Bring a large pan of salted water to a boil, add the spaghetti and cook according to the package instructions. Meanwhile, put a large saucepan on a medium heat and add 2 good lugs of olive oil. Add the garlic, chile, and basil stalks and give them a stir. When the garlic begins to brown slightly, add most of the basil leaves and the canned tomatoes. Turn the heat up high and stir for a minute. Season with salt and pepper. Drain the spaghetti in a colander then transfer it to the pan of sauce and stir well. Taste and add more salt and pepper if you think it needs it.
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 266.3
Total Fat: 4.6 g
Cholesterol: 2.5 mg
Sodium: 171.6 mg
Total Carbs: 46.1 g
Dietary Fiber: 2.3 g
Protein: 9.1 g
WW P+ = 7
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