Ingredients
- 4 plump garlic (fresh cloves)
- 5,700 ml water to a rolling (boil)
- 850 gr italian (peeled plum)
- 800 gr tomatoes in pure (crushed)
- 200 gr italian tubular pasta (dried)
- 60 ml extra-virgin olive oil
- 28 gr vodka
- 26 gr salt
- 7 gr 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, dozen gm protein, 64 gm carbohydrates, 25 gm fat, 11 gm saturated fat, 54 mg cholesterol, 237 mg sodium Washington Post, 0. 444938820912.13 Posted By ehunt@bsc835.bsc.edu (Eric Hunt) On rec.food.recipes or rec.food.cooking
