CHEF JEFF — ONE BYTE AT A TIME: Late-Night Spaghetti

This all-time favorite contains only five ingredients and can be on the table in a jiffy.

Late-Night Spaghetti

1 pound spaghetti

2 tablespoons extra-virgin olive oil

½ cup grated Parmesan cheese

¼ cup tapenade (olive paste)

½ cup gorgonzola cheese crumbles

Cook pasta in a large pot of boiling water according to package directions; drain. Return pasta to pot. Drizzle with olive oil; toss. Sprinkle with Parmesan; toss. Stir in tapenade; top with gorgonzola.

Yield: Serves 6.

Approximate nutritional analysis per serving: 412 calories, 27 percent of calories from fat, 12 grams fat (4 grams saturated), 15 milligrams cholesterol, 58 grams carbohydrates, 17 grams protein, 338 milligrams sodium, 4 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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