Spaghetti Sciue Sciue
Nutrition
Calories: 284 kcalCarbohydrates: 47 gProtein: 20 gFat: 15 gSaturated Fat: 9 gCholesterol: 1 mgSodium: 104 mgFiber: 8 gSugar: 8 gVitamin A: 29.225 IUCalcium: 61 mgIron: 12 mg
Ingredients
- 8 oz spaghetti or spaghettini
- 1 dash salt to taste
- 2 whole large red ripe tomatoes finely chopped, with their juices
- 12 each large basil leaves thinly slivered
- 4 stalks basil for garnish
- 2 whole Garlic cloves minced
- 1 tbsp drained capers optional
- 1-1/2 tbsp extra-virgin olive oil
- 1 dash Black pepper freshly ground, to taste
- 4 tablespoons parmigiano-reggiano cheese
Instructions
- Cook the spaghetti in 4 quarts rapidly boiling salted water until al dente, about 8 minutes for spaghetti, 6 minutes for spaghettini. Drain the pasta in a colander and return it to the pot.
- Stir in the chopped tomatoes with their juices, basil, garlic, capers (if using), olive oil, and black pepper. Cook over high heat until the ingredients are thoroughly heated, about 2 minutes. Correct the seasoning, adding salt or pepper to taste.
- Transfer the pasta to bowls or soup plates, garnishing each with a sprig of basil. Serve the cheese on the side for sprinkling.