Vegetables Rock!--Spaghetti w/Fresh Tomatoes, Herbs & Mozzarella

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* Exported from MasterCook *

 

Spaghetti with Fresh Tomatoes, Herbs, and Mozzarella

 

Recipe By :Giuliano Hazan, The Classic Pasta Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Rock!

 

Amount Measure Ingredient -- Preparation Method

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1 pound spaghetti

1 teaspoon salt

2 pounds fresh ripe plum tomatoes -- peeled, seeded & cut into

1/4 " dice

8 ounces mozzarella cheese -- cut into 1/4 " dice

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh marjoram

1 tablespoon chopped fresh thyme

salt & freshly ground black pepper

1/2 cup extra virgin olive oil

 

Bring 4 quarts of water to a boil in a large saucepan or pot; add the salt, and

drop in the pasta all at once, stirring until the strands are submerged. Cook

until molto al dente (about 30 seconds before al dente), 8 minutes.

 

Put the tomatoes, mozzarella, and all the herbs in a serving boil large enough

to accommodate the cooked pasta. Season with salt & pepper to taste and mix

well.

 

Heat the olive oil until it is smoking hot and pour it over the tomato mixture.

 

Drain the pasta and add to the tomato mixture. Toss vigorously until the pasta

is well-coated. Cover the bowl with a plate, let stand 2 minutes to melt the

cheese. Serve warm.

 

Source:

" Vegetables Rock!, Stephanie Pierson "

 

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Per serving: 888 Calories (kcal); 44g Total Fat; (43% calories from fat); 29g

Protein; 97g Carbohydrate; 51mg Cholesterol; 796mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat; 0

Other Carbohydrates

 

NOTES : This is strictly a summer recipe -- an " uncooked " sauce that works with

garden fresh plum tomatoes and herbs. The ingredients are simply scalded in hot

oil before being tossed with the pasta.

Nutr. Assoc. : 0 0 904527 0 0 0 3382 0 0 0