[CH] Tonights Dinner - x/p to Veg-Recipe
RST G (synapse7@home.com)
Sun, 27 Feb 2000 21:52:33 -0500
This was absolutely delicious. DH loved it too. Really good. I served it
with homemade garlic toast (ran out of breadsticks). I did lighten up on
the chile flakes a touch for DH, otherwise I made the recipe the way it
said in the book. I also baked the tomatoes for 2 minutes more, thought
I would get a touch more color on them.
* Exported from MasterCook *
Classic Tomato Spaghetti
Recipe By : Hot & Spicy & Meatless by Dave Dewitt, p. 142-3
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Pasta
Tomatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb fresh cherry tomatoes -- or 1/4 lb sun-dried
1/2 cup olive oil
3 cloves garlic -- minced
2 tsp dried red chile flakes -- such as dried pequin
salt and pepper -- to taste
1 lb spaghetti
italian parsley -- for garnish
Pecorino Romano or Parmesan Cheese -- for
garnish
Place cherry tomatoes on a baking sheet and bake for 5 minutes at 375°F.
Remove from oven and allow to cool 15 minutes. Cut the tomatoes in half,
keeping the seeds and skin.
Heat the olive oil, add the garlic, and saute for 2 minutes. Then turn
the heat to high, add the tomatoes, and saute for 5 minutes. Sprinkle
with chile flakes and salt and pepper.
Cook the spaghetti in boiling salted water until it is al dente. Drain
and toss with the tomato mixture. Sprinkle the italian parsley and the
cheese on top.
Heat Scale: Medium
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NOTES : Hot & Spicy & Meatless by Dave Dewitt, Mary Jane Wilan and
Melissa T. Stock, Published by Prima Publishing, Rocklin, CA 95677. ISBN
# 1-55958-361-4, 1994.
I served it with homemade garlic toast.
RisaG