Spaghetti With Stir-Fried Tomato Sauce


Serves: 4
Total Calories: 529

Ingredients

1 pound spaghetti
2 tablespoons olive oil
1 cup chopped onion, fresh or frozen
1 teaspoon chopped garlic, fresh or jarred organic
pinch crushed red pepper flake
1 (28-ounce) can chopped or crushed tomato
1 tablespoon tomato paste
salt and ground black pepper to taste
1 tablespoon Basil Pesto, homemade or jarred
grated imported Parmesan cheese, for serving (optional)

Directions:

Bring a large pot of salted water to a boil. Add the spaghetti, stirring a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the package or until the spaghetti is tender. Drain.

In a wok over medium-high heat, heat the oil. Add the onion and cook until soft, about 1 minute. Add the garlic, pepper flakes, and tomatoes. Cook until the tomatoes bubble vigorously, about 4 minutes. Stir in the tomato paste, salt, and pepper, and simmer for 4 minutes more. Stir in the pesto.

Drain the spaghetti and toss with the sauce. Serve with freshly grated cheese, if desired.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 529
Calories from Fat: 70

This Spaghetti With Stir-Fried Tomato Sauce recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.


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