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Spaghetd aLL Abruzzi
3/4 pound spaghetti
1/4 ounce dried mushrooms,
crushed by hand
1 cup chicken broth
1/4 cup extra virgin olive oil
1 cup chopped...
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Spaghetd aLL Abruzzi
3/4 pound spaghetti
1/4 ounce dried mushrooms,
crushed by hand
1 cup chicken broth
1/4 cup extra virgin olive oil
1 cup chopped onions
2 cloves garlic, diced
1/4 cup dry red wine
1 cup sun-dried tomatoes, soaked in oil,
drained and chopped
3 teaspoons tomato paste
Pinch dried red chile flakes
RUSTIC.
STYLE SPAGHETTI
Salt and pepper, to taste
l/4 cup chopped fresh parsley
Grated cheese, if desired
Cook spaghetti according to package directions.
In a small bowl, combine mushrooms and broth and set aside for 30
minutes.
In a large skillet, combine olive oil,
onions and garlic.
Cook on medium for
4 to 5 minutes.
Add r.
r ine, tonatoes,
tonato paste, red chile flakes, salt,
pepper and mushroom mkture.
Bring
to a boil, then reduce heat and simmer
for 10 to 12 minutes.
Drain cooked spaghetti, reserving
1/4 cup of cooking water.
Less
