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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly drain the tomatoes (if they are in a tomato puree or a tomato sauce than by all means keep the sauce but if in water get rid of most of it). | 2. Place tomatoes in a bowl, large jar, or sealable container. | 3. If the tomatoes are whole you should crush them up with a fork (I use a potato masher) or dice them; you can also use diced tomatoes. | 4. Add the remaining ingredients except pasta. | 5. I use either fresh Basil or dried Oregano, alot of it. | 6. By crushing the garlic rather than chopping you will get more garlic flavor so don't be tempted to use too much more than what I have listed unless it is from a jar or diced. | 7. Cover container and place in the fridge for at least 3-6 hours; the longer it sits the better it is. | 8. Remove the garlic clove from the sauce and take out of the fridge just b4 cooking the pasta You want it to be someplace between cold and room temperature If it is too warm you will not have as big a flavor burts when the hot pasta meets the sauce If too cold it will cool the pasta too much. | 9. Cook pasta until al dente, drain and toss with the cold sauce. | 10. Eat and enjoy, serve with hot crusty bread and a tossed green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1	can		40.2099	8.6898	1.9658	0.4468
garlic	1	clove	peeled smashed	4.47	0.9918	0.1908	0.015
extra virgin olive oil	1/4	cup		-	-	-	-
oregano				-	-	-	-
pasta	1	lb	uncooked	312.9791	45.3593	6.9853	10.478

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