Spaghettini Estivi Summer Spaghettini Food

SPAGHETTINI ESTIVI (SUMMER SPAGHETTINI)

Spaghettini Estivi (Summer Spaghettini) image

Salt came across a copy of the 1971 New York Times International Cookbook by Craig Claiborne at a used bookstore. I had requested this recipe but, none of the recipes offered up was quite right. This recipe was in the book. Except for the fact that my recipe had the pasta tossed in butter, this was the same. It is a lovely light pasta sauce that is more like a salad than a regular sauce.

Provided by Brenda in Winnipeg

Categories Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs ripe tomatoes, peeled and chopped. (You can substitute drained canned tomatoes if necessary.)
1 tablespoon fresh Italian parsley, chopped
5 fresh basil leaves, chopped
1 lemon, juice of
3 tablespoons olive oil
1 garlic clove, finely chopped
salt and pepper
1 lb spaghettini
parmesan cheese (optional) or asiago cheese, grated (optional)

Steps:

Drain tomatoes and place in bowl with parsley,basil, oil, garlic, lemon juice, salt and pepper. Do Not Cook.
Cook and drain pasta and place in a warm bowl.
Toss with half the sauce.
Serve in warmed soup bowls. Top with remaining sauce and cheese if desired.

Nutrition Facts : Calories 557.9, Fat 12.3, SaturatedFat 1.8, Sodium 18.1, Carbohydrate 95.4, Fiber 6.5, Sugar 8.3, Protein 17

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