Spaghitti vesuvius
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Extra virgin olive oil |
| ¼ | cup | Chopped parsley |
| 3 | Cloves garlic minced | |
| ½ | teaspoon | Dried if not fresh |
| 1 | Salt to taste | |
| ¼ | cup | Basil; chopped |
| 1 | small | Onion minced |
| 2 | Lb | |
| 10 | Plum tomatoes peeled | |
| 1 | pinch | Sugar |
| 1 | pounds | Spaghetti |
| 1 | tablespoon | Chopped hot pepper red |
Directions
Put the olive oil, garlic, onion, and hot pepper in a large sauté‚pan. Cook until the onion is completely softened but not browned. Cut the tomatoes in half from top to bottom. Do not remove the seeds or juice. Put in the pan, cut side up, and cook over medium low heat five minutes. Sprinkle with salt and pinch of sugar. Carefully, so as not to break the tomatoes, turn them over. Place in a 225F oven for 2½ hours.
Sprinkle the tomatoes with parsley and basil and continue to cook 30 minutes, basting with pan juices from time to time.
Cook the spaghetti in 5 quarts of boiling salted water until al dente.
Drain and put into a pasta dish.
Pour the tomatoes over. Toss together before serving.
Per serving: 448 Calories (kcal); 19g Total Fat; (38% calories from fat); 10g Protein; 59g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates
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