PASTA ALLA CARRETTIERA
Ingredients
6 ripe tomatoes
4 cloves garlic
2 cups basil, tightly packed
1/8 crushed red pepper
1/4 tsp salt
1 Tbsp olive oil
1-1/2 lb whole wheat spaghetti
1/2 cup fat free Parmesan cheese, grated
Directions
Peel and chop the tomatoes, being careful to conserve their juice.*
Chop very fine, or pound in a mortar the garlic, basil red pepper, and pinch of salt. Add the oil to the mortar little by little. When the mixture is reduced to a fairly smooth paste, pour it into the tomatoes and mix well.
Cook the spaghetti in boiling salted water until al dente, then drain and place in a serving bowl.
Sprinkle with grated cheese, mix well, add the tomatoes, and mix again. Serve accompanied by the additional cheese if desired.
* Wash the tomato thoroughly and remove the stem. Cut a very shallow X on the bottom of the tomato. Have a bowl of ice water set aside. Bring a pot of water to boil and then drop the tomato into the water. Remove the tomato after 30 seconds or when you see the skin begin to peel, and quickly place into the bowl of ice water. Let the tomato cool off for a 2-5 minutes or until cooled all the way through. Remove from the ice water and begin peeling the tomato skin with your hands. If the skin is stubborn, use a paring knife to remove the skin using the least amount of pressure to not damage the tomato.
CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion - www.cdc.gov/nccdphp/dnpa/5aday/index.htm
Source: Mary Taylor Simeti for Melissa’s Variety Produce
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