Spaghettini Estivi Summer Spaghettini Recipes

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SPAGHETTINI ESTIVI (SUMMER SPAGHETTINI)



Spaghettini Estivi (Summer Spaghettini) image

Salt came across a copy of the 1971 New York Times International Cookbook by Craig Claiborne at a used bookstore. I had requested this recipe but, none of the recipes offered up was quite right. This recipe was in the book. Except for the fact that my recipe had the pasta tossed in butter, this was the same. It is a lovely light pasta sauce that is more like a salad than a regular sauce.

Provided by Brenda in Winnipeg

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs ripe tomatoes, peeled and chopped. (You can substitute drained canned tomatoes if necessary.)
1 tablespoon fresh Italian parsley, chopped
5 fresh basil leaves, chopped
1 lemon, juice of
3 tablespoons olive oil
1 garlic clove, finely chopped
salt and pepper
1 lb spaghettini
parmesan cheese (optional) or asiago cheese, grated (optional)

Steps:

  • Drain tomatoes and place in bowl with parsley,basil, oil, garlic, lemon juice, salt and pepper. Do Not Cook.
  • Cook and drain pasta and place in a warm bowl.
  • Toss with half the sauce.
  • Serve in warmed soup bowls. Top with remaining sauce and cheese if desired.

Nutrition Facts : Calories 557.9, Fat 12.3, SaturatedFat 1.8, Sodium 18.1, Carbohydrate 95.4, Fiber 6.5, Sugar 8.3, Protein 17

DREAMY GARDEN SPAGHETTINI



Dreamy Garden Spaghettini image

When tomatoes are not at their prime, baking caramelizes them and brings out the sugar, making them as sweet as summer's best.

Yield Makes 4 servings

Number Of Ingredients 11

8 ripe plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
1 tablespoon sugar
Freshly ground black pepper, to taste
1/4 cup loosely packed whole, small flat-leaf parsley leaves
1 tablespoon drained tiny capers
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
12 ounces dried spaghettini
1/4 pound snow peas, blanched
1 bunch arugula, rinsed and patted dry (for garnish)

Steps:

  • 1. Preheat the oven to 250°F. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.
  • 2. Add the parsley, capers, lemon zest, and lemon juice to the tomatoes; toss gently.
  • 3. Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.
  • 4. Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.

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