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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil. | 2. Heat oil in a large skillet over medium-high heat until very hot but not smoking; add half of the tomatoes and the salt. Cook, tossing occasionally, until tomatoes start to blister and collapse, about 3 minutes. Add remaining tomatoes; cook, tossing once, 2 minutes. | 3. Push tomatoes to one side of pan; add garlic. Cook until fragrant, 3 to 4 minutes. Stir garlic and tomatoes together gently; cook, stirring occasionally and gently pressing tomatoes to release juices, until all tomatoes have collapsed and sauce is juicy and thick, about 4 minutes. Remove from heat. | 4. Add pasta to boiling water; cook until al dente, about 8 minutes. Meanwhile, gently reheat sauce. | 5. Drain pasta; place in serving bowl. Add sauce and basil; toss. Add 3/4 cup of the cheese; toss. Add remaining ¾ cup cheese; toss. | 6. Season with pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
cherry tomato	2	pints	mixed grape	-	-	-	-
fine sea salt	1/2	teaspoon		-	-	-	-
garlic clove	2		sliced	-	-	-	-
spaghetti	1			8.7883	1.9589	0.1814	0.1616
basil	1/3	cup	sliced	1.84	0.212	0.252	0.0512
parmesan cheese	1 1/2	cups	grated	444.0	48.0	48.0	6.0
pepper			ground	-	-	-	-

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