Spaghetti With Tomatoes

Ingredients

• 1 pound spaghetti, preferably imported
• Salt to taste, if desired
• ¼ cup olive oil
• 1 teaspoon finely minced garlic
• ¾ cup chopped tomatoes
• 2 tablespoons butter
• ½ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    599 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 86 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 15 milligrams cholesterol; 13 milligrams sodium

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

Preparation

1. Bring about three to four quarts of water to the boil.
2. Add spaghetti and salt to taste. Stir until spaghetti wilts. Continue cooking, stirring often, from seven to nine minutes or to desired degree of doneness. Drain but save about one-half cup of the cooking liquid.
3. Meanwhile, heat the oil in a casserole and add the garlic. Cook briefly, stirring, about 30 seconds, and add the tomatoes and reserved liquid while cooking briefly. Add the spaghetti, butter and parsley and stir. Serve.

15 minutes