April 8th, 2012
Recipe Developed by LeeAnne Wright
Food Styling by Claire Stubbs
Prop Styling by Jane Hardin
Add spaghetti to a large pot of salted boiling water. Cook for 8 minutes or until al dente. Drain, reserving ¼ cup of pasta water.
Toss pasta with cheese, tomatoes (and any juices), and basil.
Drizzle with extra-virgin olive oil and reserved water if pasta is sticky or dry. Season with salt and freshly ground pepper.
About 326 calories, 15 g fat, 15 g protein, 33 g carbohydrates, 2 g fibre