Spaghetti Trapani Style Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
3 Cloves: garilc, peeled
1 bunch: Basil, coarsely chopped
6 tbsp: Olive oil, divided
4 large: Tomatoes, peeled and
Chopped,
1/2 tsp: Red chili pepper flakes --,
Crushed,
Salt and pepper,
1 lbs: Spaghetti,
2 medium: Potatoes, see note
4 tbsp: Grated Parmesan cheese,
Directions:
~ Boil the potatoes until tender but firm; peel and dice. - Combine
garlic, basil and 4 tablespoons olive oil in a food processor or
blender. Process until a rough pesto forms. Place tomatoes, pesto and
red chile pepper in a small bowl and season with salt and pepper to
taste. Lightly mash the ingredients with a fork and set aside. - Cook
the spaghetti in a large pot of salted boiling water. While pasta is
cooking, toss potatoes in remaining olive oil and arrange on a cookie
sheet. Place under a hot broiler until potatoes are golden and
crusty. - Drain pasta when it is al denta. Add raw tomato sauce and
the hot potatoes. Toss well. Sprinkle with Parmesan cheese and serve
with extra cheese at the table. Serves 4 to 6.
Reprinted in Riv-PE, Joycelyn Winnecke (Scripps wire) 13 Jun 96.
Joycelyn does not tell us which book, only that it is recipe by Viana
la Place, who is the co-/author of several *Cucina Fresca* books.
Recipe By : Viana la Place, Cucina Fresca
Source from luhu.jp
garlic, basil and 4 tablespoons olive oil in a food processor or
blender. Process until a rough pesto forms. Place tomatoes, pesto and
red chile pepper in a small bowl and season with salt and pepper to
taste. Lightly mash the ingredients with a fork and set aside. - Cook
the spaghetti in a large pot of salted boiling water. While pasta is
cooking, toss potatoes in remaining olive oil and arrange on a cookie
sheet. Place under a hot broiler until potatoes are golden and
crusty. - Drain pasta when it is al denta. Add raw tomato sauce and
the hot potatoes. Toss well. Sprinkle with Parmesan cheese and serve
with extra cheese at the table. Serves 4 to 6.
Reprinted in Riv-PE, Joycelyn Winnecke (Scripps wire) 13 Jun 96.
Joycelyn does not tell us which book, only that it is recipe by Viana
la Place, who is the co-/author of several *Cucina Fresca* books.
Recipe By : Viana la Place, Cucina Fresca
Source from luhu.jp