Luciano Pavarotti's spaghetti With Instant Pasta Sauce * 1 Cup tomato Paste (1 1/2 Six Oz. Cans) * 5 T. olive oil * 2 T. Chopped parsley * 1 to 1 1/2 T. Minced garlic * 1/8 T. pepper * 1 Lb. spaghetti * 4 T. Grated Parmesan cheese In Large Bowl, Mix tomato Paste, oil, parsley, garlic And pepper. Set Aside. Cook spaghetti According to Package Directions For al Dente. Before Draining spaghetti, Remove 6 T. Cooking Liquid And Stir Into tomato Sauce; Drain Pasta. Add water to Sauce And Toss Until Well Mixed And Coated. Sprinkle With Cheese. Serves 4 Source: my Old Recipes
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