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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425°F Place the olive oil and onion in a large roasting tin and roast for 10 minutes. | 2. Add the garlic, tomatoes and peppers. Season well and mix in with the onion. Roast for a further 30 mins until all the vegetables are softened and lightly charred. | 3. Meanwhile, cook the pasta according to the pack instructions and reserve a little of the cooking water. Place the roasted vegetables in a food processor and whizz for 30 secs to make a thickly textured sauce. Check the seasoning and stir in the herbs. (You can add a little extra water from the pasta if the sauce seems a bit too thick.). | 4. Pour the sauce over the cooked spaghetti and combine well. Serve with freshly grated Parmesan if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red onion	1			-	-	-	-
garlic clove	5		peeled	-	-	-	-
tomato	12	ounces	ripe	78.2446	17.3499	4.0823	0.6804
red pepper	2		quartered	2.5	0.5506	0.1169	0.0275
spaghetti	14	ounces		123.0368	27.4253	2.5401	2.2623
basil	8	tablespoons	chopped	4.876	0.5618	0.6678	0.1357
parsley	8	tablespoons	chopped	10.944	1.9243	0.9029	0.2402
salt pepper				-	-	-	-

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