Tonights Dinner - x/p to Chile-Heads

[Guest guest]

This was absolutely delicious. DH loved it too. Really good. I served it

with homemade garlic toast (ran out of breadsticks). I did lighten up on

the chile flakes a touch for DH, otherwise I made the recipe the way it

said in the book. I also baked the tomatoes for 2 minutes more, thought

I would get a touch more color on them.

 

* Exported from MasterCook *

 

Classic Tomato Spaghetti

 

Recipe By : Hot & Spicy & Meatless by Dave Dewitt, p. 142-3

Serving Size : 4 Preparation Time :0:00

Categories : Chiles Pasta

Tomatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb fresh cherry tomatoes -- or 1/4 lb sun-dried

1/2 cup olive oil

3 cloves garlic -- minced

2 tsp dried red chile flakes -- such as dried pequin

salt and pepper -- to taste

1 lb spaghetti

italian parsley -- for garnish

Pecorino Romano or Parmesan Cheese -- for

garnish

 

Place cherry tomatoes on a baking sheet and bake for 5 minutes at 375°F.

Remove from oven and allow to cool 15 minutes. Cut the tomatoes in half,

keeping the seeds and skin.

 

Heat the olive oil, add the garlic, and saute for 2 minutes. Then turn

the heat to high, add the tomatoes, and saute for 5 minutes. Sprinkle

with chile flakes and salt and pepper.

 

Cook the spaghetti in boiling salted water until it is al dente. Drain

and toss with the tomato mixture. Sprinkle the italian parsley and the

cheese on top.

 

Heat Scale: Medium

 

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NOTES : Hot & Spicy & Meatless by Dave Dewitt, Mary Jane Wilan and

Melissa T. Stock, Published by Prima Publishing, Rocklin, CA 95677. ISBN

# 1-55958-361-4, 1994.

 

I served it with homemade garlic toast.

 

RisaG