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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions. | 2. Meanwhile, slice each tomato in half and squeeze gently to remove some of the seeds and juice (does not need to be perfect - but without this step, the sauce will be too watery!). | 3. Heat oil in a small pot. Add garlic and cook until lightly browned. Remove garlic from oil with a slotted spoon and discard. | 4. Transfer garlic-infused oil to a large skillet on medium-low heat. Add onion and tomatoes, and stir frequently. | 5. By the time the pasta is cooked, the tomatoes and onions should also be ready. Drain pasta and add to skillet with sauce. Toss to coat. | 6. Serve topped with grated parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat linguine	170			4286.8333	0.0	953.7	24.0833
garlic clove	1		sliced	4286.8333	0.0	953.7	24.0833
olive oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
grape tomato	8 -12			4286.8333	0.0	953.7	24.0833
onion	1/4		minced	16.0	3.736	0.44	0.04
salt				-	-	-	-
parmesan cheese	2	teaspoons	grated	12.3333	1.3333	1.3333	0.1667

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