Spaghetti With Tomato Sauce
- 12 plum tomatoes
- 3 garlic cloves
- 1/2 cup fresh basil leaves
- Salt to taste
- Freshly-ground black pepper to taste
- 1/2 cup chopped parsley divided
- 1/2 cup olive oil divided
- 1 pound spaghetti
- 1/4 cup butter cut 6 to 8 pieces
Heat the oven to 350 degrees.
Cut the tomatoes in half lengthwise. Set aside. Remove the papery outer skin of the garlic and chop the cloves into tiny pieces. Set aside. Cut the basil leaves into small pieces and set aside.
Place the tomatoes, cut-side up, in a 13- by 9-inch baking dish. Salt and pepper them lightly.
Mix together the garlic, 1/3 cup of the parsley and 2 tablespoons of the olive oil in a small bowl. Place the garlic mixture on the tomatoes and drizzle 2 more tablespoons of the oil over all. Bake uncovered until the tomatoes are mushy, about 45 to 55 minutes.
About 20 minutes before the tomatoes are done, put a large pot of salted water on for the spaghetti. When the water is boiling, add the spaghetti, stir, and after about 12 minutes, start testing every minute or so until the spaghetti is tender, but firm. Drain.
Mix together the remaining parsley and olive oil, the butter and the basil in a large bowl. Add the tomatoes and spaghetti. Toss to mix well, and serve.
This recipe yields 4 to 6 servings.
Each of 6 servings: 350 calories; 136 mg sodium; 21 mg cholesterol; 26 grams fat; 7 grams saturated fat; 25 grams carbohydrates; 4 grams protein; 2.24 grams fiber.