Ingredients
- 4 plump garlic (fresh cloves)
- 6 quarts water to a rolling (boil)
- 28 oz italian (peeled plum)
- 28 ounce tomatoes in pure (crushed)
- 1 lb italian tubular pasta (dried)
- 1/4 c extra-virgin olive oil
- 2 tb vodka
- 3 tablespoons salt
- 1/4 c flat-leaf parsley (fresh)
- some sea salt
the parsley and toss again. Transfer to warmed shallow soup bowls and serve immediately. (Traditionally, cheese is not served with this dish.) Per serving: 537 calories, 12 gm protein, 64 gm carbohydrates, 25 gm fat, 11 gm saturated fat, 54 mg cholesterol, 237 mg sodium Washington Post, 12/29/93 Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking
