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Pasta With Fresh Tomato Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.2864
Energy (kCal)139.6552
Carbohydrates (g)30.967
Total fats (g)1.2144
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring 6 qts. of water to rolling boil and add 2 teaspoons salt. | 2. In a bowl, combine garlic, anchoviees, tomatoes, parsley, chili flakes, and oil. Mix well. (Mario suggests making this a couple of hours in advance and allowing it to sit at room temperature). | 3. Cook pasta according to the package directions until just al dente and drain. Refresh in an ice bath until cool and drain well. Toss with 2 tablespoons oil to prevent sticking. | 4. Mix the cool pasta with the room temperature tomato sauce, pour the pasta into a serving dish, sprinkle with remaining parsley and add Parmigiano-Reggiano, to taste. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 6 quarts - - - -
    salt - - - -
    garlic clove 2 - - - -
    anchovy fillet 6 cut - - - -
    tomato 2 1/4 ripe chopped 139.6552 30.967 7.2864 1.2144
    italian parsley 1/2 bunch chopped - - - -
    red chili pepper flake 1 pinch - - - -
    extra virgin olive oil 1/2 cup - - - -
    parmigiano reggiano cheese grated - - - -

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



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