Spaghitti vesuvius i.e.s.jjgf65a

 
                      SPAGHITTI VESUVIUS I.E.S.JJGF65A
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pasta                            Sauces
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           EXTRA VIRGIN OLIVE OIL
      1/4  cup           CHOPPED PARSLEY
    3      CLOVES        GARLIC MINCED
      1/2  teaspoon      DRIED IF NOT FRESH
    1                    SALT TO TASTE
      1/4  cup           CHOPED BASIL
    1      SMALL         ONION MINCED
    2      pound          -- ¥
   10                    PLUM TOMATOES PEELED
    1      pinch         SUGAR
    1      pound         SPAGHETTI
    1      tablespoon    CHOPPED HOT PEPPER RED
 
 LEFT	  WHOLE STEMS REMOVED PUT THE OLIVE OIL,GARLIC,ONION,AND HOT PEPPER IN
A LARGE SAUTE PAN.COOK UNTIL THE ONION IS COMPLETELY SOFTENED BUT NOT
BROWNED.CUT THE TOMATOES IN HALF FROM TOP TO BOTTOM.DO NOT REMOVE THE SEEDS OR
JUICE.PUT IN THE PAN,CU SIDE UP,AND COOK OVER MEDIUM LOW HEAT FIVE
MINUTES.SPRINKLE WITH SALT AND PINCH OF SUGAR.CAREFULLY,SO AS NOT TO BREAK THE
TOMATOES,TURN THEM OVER.PLACE IN A 225 DEGREE OVEN FOR 2 1/2 HOURS.
 SPRINKLE THE TOMATOES WITH PARSLEY AND BASIL AND CONTINUE TO COOK 30
MINUTES,BASTING WITH PAN JUICES FROM TIME TO TIME.COOK THE SPAGHETTI IN 5
QUARTS OF BOILING SALTED WATER UNTIL AL DENTE.DRAIN AND PUT INTO A PASTA
DISH.POUR THE TOMATOES OVER.TOSS TOGETHER BEFORE SERVING.MAKES SIX SERVINGS...
 
 
 
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