Pasta

Pasta
Pasta might be a good recipe to expand your main course recipe box. Watching your figure? This pescatarian recipe has 893 calories, 32g of protein, and 43g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have garlic, oysters, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Place water in large lidded pot, add salt and bring to a rolling boil.
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WaterWater
SaltSalt
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PotPot
2
Add spaghetti, fanning it into the water so that each strand makes contact. Using a wooden spoon or tongs, gently bend noodles to submerge. Cover pot and return to a rolling boil, reducing heat to medium-high. Stir occasionally.
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SpaghettiSpaghetti
PastaPasta
WaterWater
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Wooden SpoonWooden Spoon
TongsTongs
PotPot
3
Pour 3 tablespoons of good quality extra virgin olive oil into the bottom of a wide serving bowl along with garlic.
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Extra Virgin Olive OilExtra Virgin Olive Oil
GarlicGarlic
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BowlBowl
4
In 4 minutes, start tasting. When done, a string of spaghetti should be springy when pulled on. To the tooth, there should be some resistance but not so much that the pasta sticks in the teeth. As soon as pasta is done, drain immediately in a large colander (lidded models are the best). Shake pasta to stop cooking but don't shake dry. And no rinsing!
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SpaghettiSpaghetti
PastaPasta
ShakeShake
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ColanderColander
5
Add pasta to serving bowl and toss to coat. Quickly divide into individual bowls and toss
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PastaPasta
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BowlBowl
DifficultyNormal
Ready In20 m.
Servings4
Health Score55
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