Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Plum tomatoes - very ripe

  2. 15 Basil leaves

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 3/4 lb 340g / 11oz Spaghetti Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In plenty of rapidly boiling salted water, briefly cook the tomatoes just until the skins loosen, 10 to 15 seconds. Drain the tomatoes and rinse under cold water. Peel them, cut them in half crosswise and squeeze out the seeds and water. Chop them coarsely and place them in a wide serving bowl with the basil, and cover with the oil. Cook the spaghetti in the same water until al dente, about 9 minutes, drain it and add to the tomatoes. Stir them together roughly until the mixture is cool. Season to taste with salt and pepper and stir in a tablespoon of the cooking water. This recipe yields 4 servings. Each serving: 258 calories; 82 mg sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 28 grams carbohydrates; 5 grams protein; 2.54 grams fiber.


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