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    You are in: Home / Recipes / Margherita Pasta Recipe
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    Margherita Pasta

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    3 mins

    10 mins

    Chef TraceyMae's Note:

    This is a twist on Margherita pizza.

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    Units: US | Metric


    1. 1
      Peel, seed and dice the tomatoes.
    2. 2
      Slice the fresh basil into thin ribbons (chiffonade). NOTE: Neither the tomatoes nor the basil gets cooked.
    3. 3
      Heat the oil and add whole garlic cloves to flavor the oil. As soon as they turn brown, remove them or they'll make the oil bitter.
    4. 4
      Add tomatoes and basil to the cooked spaghetti.
    5. 5
      Add the hot garlic flavored oil and toss the spaghetti. NOTE The oil is the only part of the sauce that is hot.
    6. 6
      For garnish and taste, top with whole-milk ricotta.

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    Ratings & Reviews:

    • on August 18, 2009


      This is a nice, refreshing way to serve pasta. DH and I enjoyed the fresh, sweet bites of raw tomatoes and basil. The only adjustment I made was using fresh, torn mozzerella cheese and a sprinkle of grated parmesan cheese instead of ricotta cheese simply because DH doesn't like ricotta. We agreed the only other changes we would make are adding more garlic (per our own garlic-loving preference) and seasoning to taste with salt and pepper. Thanks for a lovely, delicious recipe! (Made for Aus/NZ Recipe Swap #31)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Margherita Pasta

    Serving Size: 1 (941 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2696.6
    Calories from Fat 421
    Total Fat 46.8 g
    Saturated Fat 18.9 g
    Cholesterol 94.1 mg
    Sodium 192.7 mg
    Total Carbohydrate 460.1 g
    Dietary Fiber 21.0 g
    Sugars 14.7 g
    Protein 100.5 g

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