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Sauce Florence

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.51
Energy (kCal)319.788
Carbohydrates (g)9.4333
Total fats (g)28.1472
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat olive oil in a pan on low and sizzle the garlic. Remove the garlic when it is a pale golden color. | 2. Add tomatoes, oregano, rosemary, salt, peppers and cook over medium heat until the tomatoes are not 'foaming', about 15 minutes or so. You don't want to cook this to death and it need not be screaming hot. | 3. Check your seasonings and adjust to your taste. | 4. Meanwhile, cook Recipe #272132 in a huge pot of boiling salted water per the recipe. | 5. Have a bowl heated so the pasta does not get cold. | 6. Immediately toss the pasta with the sauce and add the basil chiffonade. | 7. Pass the cheese and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic clove 2 smashed - - - -
    rom tomato 3 diced - - - -
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    rosemary 1/2 teaspoon chopped 0.4585 0.0724 0.0116 0.0205
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon cracked 2.8865 0.7354 0.1195 0.0375
    red pepper flake 1/2 teaspoon crushed - - - -
    basil 4 tablespoons 2.438 0.2809 0.3339 0.0678
    parmesan cheese 4 tablespoons 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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