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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the sauce, put the rack in the centre of the oven and preheat the broiler to high. | 2. Smash the tomatoes by hand and put them and their juice in a large bowl. | 3. Add the peppers, garlic, oil, vinegar and rosemary. | 4. Season with salt and pepper and mix the ingredients well. | 5. Pour out into a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. | 6. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender. | 7. Puree the mixture in a food processor. | 8. Put aside 1-1/2 cups to make the pasta and freeze the remainder for future use. | 9. To make the pasta, bring a large pot of water to a boil over high heat. | 10. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the centre as it will cook more. | 11. Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again. | 12. Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together. | 13. Heat 2 tablespoons olive oil in a large pot over high heat. | 14. Add the garlic and saute until browned. | 15. Add the oregano and cook briefly to release its fragrance, then add 1-1/2 cups water. | 16. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. | 17. Add the chicken broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes. | 18. Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. | 19. Thin, if desired, with some of the reserved pasta water. | 20. Remove from the heat, place in serving bowls and sprinkle with grated Parmesan. | 21. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	28	ounces	canned	182.5707	40.4831	9.5254	1.5876
red pepper	3		cored cut	3.75	0.8259	0.1753	0.0412
garlic clove	10		smashed	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1/2	cup		403.4676	0.0	89.7602	2.2667
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
pastina	1	lb	used	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	4	tablespoons		403.4676	0.0	89.7602	2.2667
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano leaf	2	tablespoons	chopped	403.4676	0.0	89.7602	2.2667
water	1 1/2	cups		0.0	0.0	0.0	0.0
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
black pepper			ground	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
spinach	6	cups		198.0	35.1	19.8	2.7

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