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orecchiette with olive sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.3793
Energy (kCal)415.9671
Carbohydrates (g)2.6835
Total fats (g)2.3511
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. boil orecchiette according to package directions until al dente- drain and set aside put olives, anchovies, herbs garlic and 1 roasted red pepper, and olive oil in a blender,puree season to taste with salt& pepper. | 2. pour into a large bowl | add crushed red pepper, pasta and toss. | 3. meanwhile cut second red pepper into chunks, add to the pasta mix. | 4. serve with grated cheese or feta if desired | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orecchiette 1 lb 403.4676 0.0 89.7602 2.2667
    kalamata olive 1/4 cup pitted 403.4676 0.0 89.7602 2.2667
    anchovy fillet 3 403.4676 0.0 89.7602 2.2667
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099
    basil 1 tablespoon chopped 0.6095 0.0702 0.0835 0.017
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    red pepper 2 roasted divided 2.5 0.5506 0.1169 0.0275
    salt pepper 403.4676 0.0 89.7602 2.2667
    extra virgin olive oil 1/4 cup 403.4676 0.0 89.7602 2.2667
    red pepper flake 1 pinch crushed 403.4676 0.0 89.7602 2.2667

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



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