Spaghetti all' Elsa Recipe

Name: Spaghetti all' Elsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring a large pot of water to a boil.
2
Salt the water and add pasta.
3
Cook to al dente, with a bite to it.
4
Heat a medium sauce pot over medium-low heat.
5
Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden.
6
Remove garlic.
7
Add stock or wine and stir 30 seconds, add tomatoes and combine.
8
Season the sauce with salt, to taste, then stir basil in and reduce heat to low.
9
When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot.
10
Add butter to spaghetti and toss to melt and coat.
11
Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
12
To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate.
13
Top each portion with spoonfuls of remaining sauce.
14
Whoa, Mama!

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt, 1 pound Italian imported dried spaghetti, 3 tablespoons extra-virgin olive oil, 3 turns of the pan, 3 cloves garlic, crushed, and more.

Yes, Spaghetti all' Elsa falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti all' Elsa

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