Spaghitti Vesuvius I.E.S.Jjgf65A

1. 1

   LEFT WHOLE STEMS REMOVED PUT THE OLIVE OIL, GARLIC, ONION, AND HOT PEPPER IN A LARGE SAUTE PAN.

2. 2

   COOK UNTIL THE ONION IS COMPLETELY SOFTENED BUT NOT BROWNED.

3. 3

   CUT THE TOMATOES IN HALF FROM TOP TO BOTTOM.

4. 4

   DO NOT REMOVE THE SEEDS OR JUICE.

5. 5

   PUT IN THE PAN, CU SIDE UP, AND COOK OVER MEDIUM LOW HEAT FIVE MINUTES.

6. 6

   SPRINKLE WITH SALT AND PINCH OF SUGAR.

7. 7

   CAREFULLY, SO AS NOT TO BREAK THE TOMATOES, TURN THEM OVER.

8. 8

   PLACE IN A 225 DEGREE OVEN FOR 2 1/2 HOURS.

9. 9

   SPRINKLE THE TOMATOES WITH PARSLEY AND BASIL AND CONTINUE TO COOK 30 MINUTES, BASTING WITH PAN JUICES FROM TIME TO TIME.

10. 10

    COOK THE SPAGHETTI IN 5 QUARTS OF BOILING SALTED WATER UNTIL AL DENTE.

11. 11

    DRAIN AND PUT INTO A PASTA DISH.

12. 12

    POUR THE TOMATOES OVER.

13. 13

    TOSS TOGETHER BEFORE SERVING.

* Per serving · 4 servings · Values may vary.

No additional tips available.