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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tomatoes in half, remove cores. Squeeze out the seeds and chop. Place in a medium bowl and add the oil, garlic, basil. 1/2 teaspoon of the salt, and the pepper: mix well. (This sauce can be made ahead and left at room temperature for up to 2 hours). | 2. In a large pot, heat 4 quarts of water to boiling. Add remaining 2 tablespoons salt, then the pasta and cook according to package directions, until the pasta is al dente (tender yet still firm to the bite). Drain the pasta and toss with the sauce. Stir in the mozzarella and toss again. | 3. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	3		ripe	84.87	18.819000000000003	4.428	0.738
extra virgin olive oil	1/4	cup		403.4676	0.0	89.7602	2.2667
garlic clove	1		chopped	403.4676	0.0	89.7602	2.2667
basil leaf	20		sliced	403.4676	0.0	89.7602	2.2667
salt	2	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
tubetti	1	lb		403.4676	0.0	89.7602	2.2667
mozzarella cheese	1 1/2	cups	cut	-	-	-	-

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