Ww 4 Pt. Spaghetti With Fresh Basil and Tomatoes
"Nothing says Italy like fresh-picked tomatoes and basil still warm from the sun. This sauce is not cooked; the heat from the pasta draws out the natural flavours of the vegetables, so use really good quality, vine-ripened tomatoes. Enjoy!"
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 4 large plum tomatoes or 8 small plum tomatoes, peeled, seeded and chopped
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, bruised (place fresh clove on cutting board and smack hard with side of knife, leaving the clove intact but b)
- 1⁄4 teaspoon salt
- fresh ground black pepper, to taste
- 6 ounces spaghetti
- 1⁄2 cup fresh basil, minced
directions
- In a large serving bowl, combine the tomatoes, oil, garlic, salt and pepper. Let flavours meld while making spaghetti.
- In a large pot of boiling water, cook the spaghetti according to package directions, until al dente. Drain; set aside and keep warm.
- Remove and discard the garlic clove from the tomato mixture. Add the spaghetti and toss to coat; sprinkle with fresh basil. Serve immediately.
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Reviews
-
This is kind of like a bruchetta - spaghetti, same flavours :) I chopped up the garlic and left it in the tomato mix. I know that the recipe is listed in the spirit of WW - but if you are not watching your points I would recommend adding some fresh parmesan on top of the pasta and throw in some roasted prosciutto as well (I had both on the side so we could taste the dish on it's own first. I used fresh linguini.
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
