Spaghetti With Tomatoes and Garlic


  • ¾ pound spaghetti
  • ¾ pound ripe plum tomatoes with skin removed or 1 cup canned crushed tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon finely chopped jalapeno pepper (optional)
  • Salt and pepper to taste
  • 2 tablespoons fresh chopped basil or Italian parsley
  • 4 tablespoons grated Parmesan or pecorino cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      451 calories; 11 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 17 grams protein; 9 milligrams cholesterol; 205 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Bring two quarts of salted water to boil in a kettle. Add the spaghetti, stir well and bring back to a boil, stirring while cooking. Cook to the desired degree of doneness. Reserve a quarter-cup of the cooking liquid.
  2. Meanwhile, cut the tomatoes into 1/4 inch cubes.
  3. In a skillet or kettle, add olive oil and the garlic. Cook briefly, stirring. Do not brown. Add the tomatoes, jalapeno pepper, salt and pepper to taste. Cook for 2 minutes, stirring. Add the spaghetti, basil or parsley, reserved cooking liquid and cheese, toss well and serve.

15 minutes

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