10 Ingredients
  • Salt
  • 1 pound Italian imported dried spaghetti
  • 3 tablespoons extra-virgin olive oil, 3 turns of the pan
  • 3 cloves garlic, crushed
  • 1/2 to 3/4 teaspoon red pepper flakes
  • 1/3 cup chicken stock or white wine, eyeball it
  • 1 (28-ounce) can crushed tomatoes (recommended: San Marzano), plus 1 (14-ounce) can
  • Several leaves basil, torn or chopped, a handful
  • 2 tablespoons butter, cut into small pieces
  • 1 cup grated Parmigiano-Reggiano
Nutrition
715
36% daily value
4 servings
                                       
                                            balanced, high-​fiber
     

Fat

39% 25

Saturated

51% 10

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

31% 94

Carbs (net)

- 89

Fiber

23% 6

Sugars

- 8

Sugars, added

- 0

Protein

55% 27

Cholesterol

12% 35

Sodium

27% 654

Calcium

40% 400

Magnesium

23% 95

Potassium

13% 609

Iron

18% 3

Zinc

25% 3

Phosphorus

65% 454

Vitamin A

14% 126

Vitamin C

11% 10

Thiamin (B1)

17% 0

Riboflavin (B2)

18% 0

Niacin (B3)

22% 4

Vitamin B6

30% 0

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

15% 0

Vitamin D

2% 0

Vitamin E

21% 3

Vitamin K

13% 15
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