ORECCHIETTE ARRABBIATA
List of Ingredients
- 1 TABLESPOON OLIVE OIL
- 1 MEDIUM SIZE ONION, FINELY CHOPPED
- 3 LARGE CLOVES GARLIC, FINELY CHOPPED
- 1 TABLESPOON WATER
- 2 ( 14 1/2 OUNCE CANS) ZESTY DICED TOMATOES OR DICED TOMATOES WITH GREEN CHILES ( RO-TEL)
- 8 OUNCE CAN TOMATO SAUCE
- 1/2 TEASPOON RED PEPPER FLAKES
- PINCH CAYENNE PEPPER
- 1/2 TEASPOON DRIED OREGANO
- 1 POUND ORECCHIETTE ( EAR SHAPED) PASTA OR ANY TUBULAR SHAPE PASTA
- 5 OUNCES BABY SPINACH CLEANED
- 1/4 TEASPOON SALT
- 1/4 TEASPOON PEPPER
- 2 TABLESPOONS GRATED PARMESAN CHEESE
Instructions
- BRING LARGE POT OF LIGHTLY SALTED WATER TO BOILING, ADD PASTA TO WATER AND COOK UNTIL AL DENTE, TENDER BUT STILL FIRM.
- HEAT OIL IN MEDIUM SIZE SAUCEPAN, ADD ONION AND COOK 5 MINUTES, BEING CAREFUL NOT TO BROWN THE ONION, ADD GARLIC AND WATER AND COOK 2 MINUTES.
- STIR DICED TOMATOES, TOMATO SAUCE, RED PEPPER FLAKES, CAYENNE, AND OREGANO INTO SAUCEPAN, SIMMER, UNCOVERED, STIRRING OCCASIONALLY, 15 MINUTES
- SLICE SPINACH AND ADD TO SAUCE COOK 5 MINUTES, ADD SALT AND PEPPER.
- DRAIN PASTA, TRANSFER TO A LARGE SERVING BOWL.
- POUR SAUCE OVER PASTA, SPRINKLE WITH PARMESAN CHEESE.
- 6 SERVINGS, 84 CENTS PER EACH SERVING
SOURCE: FAMILY CIRCLE, 10/3/00
- 393 CALORIES
5 GM FAT
1 GM SATURATED
14 GM PROTEIN
74 GM CARBOHYDRATE
5 GM FIBER
971 MG SODIUM
2 MG CHOLESTEROL
|
|