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Ingredients
1 pound spaghetti, preferably imported
Salt to taste, if desired
¼ cup olive oil
1 teaspoon finely minced garlic
¾ cup chopped tomatoes
2 tablespoons butter
½ cup finely chopped parsley
Nutritional analysis per serving (4 servings)
87 grams carbs; 15 milligrams cholesterol; 600 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 4 grams fiber; 396 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring about three to four quarts of water to the boil.
- Step 2
Add spaghetti and salt to taste. Stir until spaghetti wilts. Continue cooking, stirring often, from seven to nine minutes or to desired degree of doneness. Drain but save about one-half cup of the cooking liquid.
- Step 3
Meanwhile, heat the oil in a casserole and add the garlic. Cook briefly, stirring, about 30 seconds, and add the tomatoes and reserved liquid while cooking briefly. Add the spaghetti, butter and parsley and stir. Serve.
Private Notes