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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper. | 2. Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. | 3. The tomatoes should be shriveled and the garlic tender. | 4. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. | 5. Drain and return pasta to pot. | 6. Add garlic tomato mixture and parsley, tossing to coat. | 7. Serve with sprinkle freshly grated Parmesan cheese. | 8. If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cherry tomato	4	cups	cut	403.4676	0.0	89.7602	2.2667
garlic clove	12		cut	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	1/4	cup		403.4676	0.0	89.7602	2.2667
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
salt	1/2	teaspoon		-	-	-	-
pepper flake	1/4	teaspoon		403.4676	0.0	89.7602	2.2667
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
bucatini pasta	1	lb	used used	403.4676	0.0	89.7602	2.2667
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
parmesan cheese	1/2	cup	shaved	148.0	16.0	16.0	2.0

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