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Spaghetti Alle Olive E Pomodoro

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.3924
Energy (kCal)421.478
Carbohydrates (g)59.0028
Total fats (g)17.9585
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling. | 2. Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes. | 3. Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently. | 4. Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat. | 5. Serve immediately with fresh crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti 16 ounces 140.6135 31.3432 2.903 2.5855
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    red onion 1 tablespoon chopped 4.0 0.934 0.11 0.01
    red pepper flake 1/4 teaspoon - - - -
    white wine 1/4 cup - - - -
    tomato 1 can diced cut 62.068999999999996 13.7631 3.2384 0.5397
    black olive 1/2 cup sliced - - - -
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    oregano 1 tablespoon minced 7.95 2.0676 0.27 0.1284
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    pasta cooking liquid 2 tablespoons reserved - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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