Bucatini O Spaghetti Alia Sorrentina
|Bucatini/Spaghetti tomato sauce||1 Pound (500 Gram)|
|Butter||2 1⁄2 Ounce (60 Gram, 5 Tablespoon)|
|Mozzarella cheese||8 Ounce (250 Gram)|
|Freshly grated parmesan cheese||2 Ounce (50 Gram)|
This is traditionally made with bucatini, but I prefer the finer, more slippery spaghetti.
Make the tomato sauce, but use the butter instead of olive oil.
While the sauce is cooking, cook the pasta, carefully following the directions on the packet to avoid overcooking.
When the sauce is ready add the mozzarella which has been cut into fine strips.
It will start to melt most immediately so it should be added to the saucejust before the pasta is drained.
Pour the sauce over the pasta, stir well and serve.
The freshly grated Parmesan is served separately.
Serving size: Complete recipe
Calories 3033 Calories from Fat 1173
% Daily Value*
Total Fat 132 g203.7%
Saturated Fat 76 g380.2%
Trans Fat 0 g
Cholesterol 381.5 mg127.2%
Sodium 2297.1 mg95.7%
Total Carbohydrates 343 g114.4%
Dietary Fiber 16 g64%
Sugars 10.9 g
Protein 129 g257.4%
Vitamin A 71.1% Vitamin C
Calcium 179.1% Iron 52.9%
*Based on a 2000 Calorie diet