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Rigatoni With Spicy Italian Salami

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.5189
Energy (kCal)223.9853
Carbohydrates (g)4.6153
Total fats (g)1.5776
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375°F Plave tomatoes on baking sheet, drizzle with 2 teaspoons olive oil and salt and pepper. Roast for about 8 minutes. Remove from heat and cool. | 2. Bring pot of salted water to a boil. Heal the remaining 3 teaspoons of oil in a large saute pan over medium heat. Add salami, cook for 30 seconds on each side. Remove salami from pan and reserve. Return pan to the heat, add garlic and saute. Add tomatoes, saute for 3 minutes. | 3. Add wine, simmer for about 3 minutes. Add olives and capers. Bring mixture to a simmer and add the salami and parsley. Meanwhile, cook pasta in boiling water for 8 minutes, until al dente. Drain and toss it in the pan with the sauce. Season with salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 20 201.7333 0.0 44.88 1.1333
    extra virgin olive oil 5 teaspoons 201.7333 0.0 44.88 1.1333
    salt pepper ground 201.7333 0.0 44.88 1.1333
    spicy salami 8 ounces 201.7333 0.0 44.88 1.1333
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    white wine 1/4 cup - - - -
    kalamata olive 1/4 cup 201.7333 0.0 44.88 1.1333
    caper 1/4 cup 7.912000000000001 1.6822 0.8118 0.2958
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    rigatoni pasta 8 -10 ounces 201.7333 0.0 44.88 1.1333

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



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