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Visconti Pasta With Yellow Tomatoes & Garlic

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.266
Energy (kCal)429.327
Carbohydrates (g)14.3793
Total fats (g)41.7453
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the olive oil on medium-low in a heavy bottomed skillet. Gently saute the garlic and red pepper flakes until the garlic is fragrant and slightly golden. Add the tomatoes and their juices to the pan and without raising the heat above medium-low, simmer for 30-40 minutes. Stir and crush them gradually with a fork or wooden spoon so they melt into the sauce. | 2. Cook the pasta in salted water until not quite al dente, about one minute less than the package directions. Reserve some of the pasta water. Drain the pasta, then immediately toss in with the tomatoes and basil. If the tomatoes are too dry, add some of the reserved cooking water. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow tomato 2 cans 62.5187 12.4204 4.0846 1.0837
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    garlic clove 3 minced - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    basil - - - -
    red pepper flake 1 pinch - - - -
    salt - - - -

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



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