Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- ¼ onion, sliced into thin crescent wedges
- 1 can (#2½) Italian peeled tomatoes
- ½ tbsp pepper
- ½ tbsp salt
- ¼ tbsp basil
- pinch oregano
- parsley
- 1 lb spaghetti
- 4 cloves garlic
- grated romano cheese
- hot dried chili pepper
Directions
Put 2 tbsp salt into 4 quarts water and bring to boil.
In skillet, heat olive oil; add onion and garlic cloves.
Sauté until brown and remove garlic.
Put tomatoes in blender with some of the liquid from the can and mix gently, less than a minute.
Slowly pour tomatoes into skillet.
Be very careful because the liquid on the oil has a tendency to explode.
Let this simmer for about 15 minutes.
After adding seasoning, when spaghetti has been placed in boiling water is done, pour sauce over this.
Drain spaghetti first.
Sprinkle with parsley and serve with small side dishes of red pepper flakes and romano cheese, hot crusty French bread and Italian red wine.
Don't forget the red checkered tablecloth.
Category:Cathy's Recipes
Category:Celebrity Recipes
Category:Pasta Sauce Recipes
Category:Dried chile pepper Recipes
Category:Spaghetti Recipes
Category:Basil Recipes
Category:Oregano Recipes
Category:Tomato Recipes
Category:Romano Recipes