Cooking advice

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Spaghetti Alla Pummarola(Spaghetti with Toma

	Category	Pasta Recipes
	Views	208
	Ratings	0

Ingredients And Procedures

1 1/2 lb Spaghetti

2 1/2 c Italian tomatoes

-canned,peeled,hand broken Extra virgin olive oil 2 cl Garlic, sliced

12 Basil leaves,fresh,fine chop

pn Orgeano Salt Fresh ground black pepper 1/2 c Dry red wine

Parmigiano-Reggiano cheese -freshly grated

In a skillet, saute the garlic in oil over medium heat until transparent. Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper. Cook uncovered over medium heat for 10 to 15 minutes. Meanwhile cook the spaghetti: Boil 20c (5L) of salted water. When it comes to a rolling boil, add the pasta, stir with a plastic or wooden fork and let boil uncovered for a few minutes. When cooked, drain in a colander, then add pasta to sauce over low heat. Mix gently with sauce and transfer to serving bowl immediately. Top generously with cheese and serve.

Rate this recipe!

Post this recipe to your site

<h1>Spaghetti Alla Pummarola(Spaghetti with Toma</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 1/2 lb Spaghetti <P>2 1/2 c Italian tomatoes <P>-canned,peeled,hand broken Extra virgin olive oil 2 cl Garlic, sliced <P>12 Basil leaves,fresh,fine chop <P>pn Orgeano Salt Fresh ground black pepper 1/2 c Dry red wine <P>Parmigiano-Reggiano cheese -freshly grated <P>In a skillet, saute the garlic in oil over medium heat until transparent. Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper. Cook uncovered over medium heat for 10 to 15 minutes. Meanwhile cook the spaghetti: Boil 20c (5L) of salted water. When it comes to a rolling boil, add the pasta, stir with a plastic or wooden fork and let boil uncovered for a few minutes. When cooked, drain in a colander, then add pasta to sauce over low heat. Mix gently with sauce and transfer to serving bowl immediately. Top generously with cheese and serve. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>