Pasta Alla Carrettiera
Preparation time: 30 minutes
Number of servings: 8
- 6 ripe tomatoes
- 4 cloves garlic
- 2 cups basil, tightly packed
- 1/8 tsp 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
Wash the tomatoes thoroughly, and remove the stems. Cut a very shallow X on the bottom of each tomato. Have a bowl of ice water set aside.
Bring a pot of water to boil, and then drop the tomatoes into the water. Remove the tomatoes after 30 seconds or when you see the skin begin to peel, and quickly place into the bowl of ice water. Let the tomatoes cool off for 2 to 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 tomato skin is stubborn, use a paring knife to remove the skin using the least amount of pressure (to avoid damaging the tomatoes). 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.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.