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THIS WEEK: KITSUNE

So... What if I ate the whole
recipe at once?


CALORIES:
PROTEIN:
FAT:
CARBS:
FIBER:
SUGARS:
SODIUM:
783.18
14.795
57.4
53.545
7.055
17.48
5838.65

INGREDIENTS

  • 1 CAN
    28 OZ Diced Tomatoes

  • 5 SPRIGS
    Parsley, fresh

  • 12 LEAVES
    Basil, fresh

  • 4 TABLESPOON
    Extra Virgin Olive Oil

  • 1 PEPPER
    Peppers, hot chile, sun-dried

  • 2 TSP
    Kosher Salt

  • 6 CLOVES
    Garlic, raw

  • 4 TBSP
    Cheese, parmesan, grated

PASTA - ITALY

AN OLD TRADITIONAL BASIC PASTA

Description

I've always been a spaghetti fan, and I've had it all over but none really came even remotely close to my mom's recipe.... which takes more than two hours. I decided to do an experiment and go back in time to see what an original basic sauce in Italy might be like. Turns out there's good reason pasta is still popular to this day. This quick dish can be done before your pasta is cooked, and costs almost nothing to make!

Instructions

1) Add your Olive Oil to a high edged pan (not pot), add 6 peeled and crushed cloves of garlic, and your pepper flakes if you're using them.
2) Fry over high heat until the garlic is slightly browned.
3) Toss in your chopped Italian parsley and cook for about five seconds.
4) Turn the heat down to medium high and add your chopped tomatoes.
5) Add kosher salt to taste, and continue to cook until the sauce thickens to your liking.
6) Remove from heat and add your chopped fresh basil.
7) Add the sauce to whatever amount of drained spaghetti you like, stir it together, and add parmesan to your liking.