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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine tomatoes, garlic, lemon juice, wine vinegar, olive oil, one tablespoon each of basil and parsley, the capers and olives in a bowl. Season to taste with salt and pepper and set aside. You should need very little salt. | 2. Bring at least four quarts of salted water to a boil. Add spaghetti or linguine and cook until al dente, six to eight minutes. Drain well and rinse thoroughly under cold running water. The rinsing will cool the pasta and also remove enough starch so it is less likely to become sticky. | 3. Toss the pasta with the sauce. Taste and season with salt and pepper if desired. Sprinkle with remaining basil and parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3	cups	ripe peeled seeded chopped	124.2	27.54	6.48	1.08
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
white wine vinegar	3	tablespoons		25.2167	0.0	5.61	0.1417
olive oil	1/3	cup		636.48	0.0	0.0	72.0
basil	2	tablespoons	minced	1.219	0.1404	0.16699999999999998	0.0339
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
caper	2	tablespoons	drained	3.9560000000000004	0.8411	0.4059	0.1479
greek olive	2	tablespoons	pitted chopped	25.2167	0.0	5.61	0.1417
linguine	1			25.2167	0.0	5.61	0.1417
salt black pepper			ground	25.2167	0.0	5.61	0.1417

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.