Spaghetti with a Piquant Sauce (pasta alla carrettiera)

Wednesday, February 17, 2010

Serves 4.
350 g / 3/4 lb
spaghetti (or bucatini - pasta straws), 4-5 ripe tomatoes, fresh basil, 2 cloves of garlic, hot red pepper, seasoned salt ricotta (or pecorino cheese) to be grated, olive oil.
Wash, skin and seed the tomatoes and cut into pieces. Chop up the garlic finely and mix with plenty of basil leaves and the tomatoes in a bowl. Dress with olive oil, salt and chopped hot red pepper. Leave to stand for a good hour.
Cook the pasta and drain while still al dente. Add to the sauce and dust liberally with grated cheese. Serve immediately.
Preparation time: 15'+1 h
Cooking time: 8'
Kcal (per serving): 507
Proteins (per serving): 18
Fats (per serving): 18


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