Posted on: Wednesday, April 23, 2008
TASTE
An innovative chef shows how it's done
Associated Press
A garlic-free pasta recipe, as prepared by anti-garlic chef Filippo La Mantia, who runs the hip Ristorante Trattoria in Rome.
Start to finish: 15 minutes
GARLIC-FREE PASTA
8 ounces linguine 10 oil-packed, sun-dried tomatoes 1 cup toasted almonds Handful of fresh mint 2 to 3 tablespoons extra-virgin olive oil Fresh or dry oregano, to taste Juice of 1 lemon Caciocavallo cheese (a savory Italian cheese), for grating (Parmesan could be substituted) Salt and freshly ground black pepper, to tasteBring a large saucepan of lightly salted water to a boil. Add the linguine and cook until al dente.
Meanwhile, roughly chop the tomatoes, almonds and mint. Transfer to a large bowl. Add the olive oil, oregano and lemon juice. Mix well. Set aside.
Drain the pasta and add to the bowl. Toss to combine. Top with cheese and season with salt and pepper.
Makes 4 servings.
Per serving (with 1 tablespoon Parmesan per serving and not including salt to taste): 550 calories, 32 g fat, 4 g saturated fat, 5 mg cholesterol, 110 mg sodium, 54 g carbohydrate, 7 g fiber, 4 g sugar, 18 g protein Per serving (without Parmesan and salt to taste): 530 calories, 30 g fat, 3 g saturated fat, no cholesterol, 35 mg sodium, 54 g carbohydrate, 7 g fiber, 4 g sugar, 16 g protein
