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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash, peel, seed, and chop the tomatoes. Put into a bowl and set aside. | 2. Put the oil and onion into a heavy, broad skillet. Turn the heat to medium or medium-high. Cook until the onion become colored a deep gold. | 3. Add the garlic, stir for a few minutes, turning the heat down, if you feel it might burn. | 4. Add the basil leaves, the anchovy fillet, the lemon juice, and some salt and pepper. | 5. Cook until the juice is evaporated, then add all of the tomatoes, along with any juices, cook at a lively pace for about 7 minutes, maybe 10, correcting for salt and pepper, if necessary. | 6. Meanwhile, boil the pasta, in a copious amount of boiling, salted water, until al dente. | 7. Drain, and toss with the sauce, adding a little extra virgin olive oil, and some pasta cooking water, which you have retrieved, if necessary, to make the sauce a dense and delicious coating consistency. | 8. Serve at once, with fish, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beefsteak tomato	5 -6			50.4333	0.0	11.22	0.2833
extra virgin olive oil	3 -5	tablespoons		50.4333	0.0	11.22	0.2833
white onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3 -4		chopped	50.4333	0.0	11.22	0.2833
basil leaf	8			50.4333	0.0	11.22	0.2833
anchovy fillet	2	ounces	drained chopped	50.4333	0.0	11.22	0.2833
lemon	1		strained	1.2808	0.4116	0.0486	0.0132
salt pepper				50.4333	0.0	11.22	0.2833
spaghetti	12 -14	ounces		0.0	0.0	0.0	0.0
olive oil				-	-	-	-
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.