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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large pot over medium high heat. | 2. Add chopped onions, chopped garlic and crushed red pepper and sauté until onions begin to soften, about 4 minutes. | 3. Add tomato and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. | 4. Mix in balsamic vinegar; bring the sauce to a boil. | 5. Add cooked pasta, 1 cup of Parmesan cheese and fresh chopped basil. | 6. Add salt and toss. | 7. Transfer to another large bowl and serve with remaining Parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		403.4676	0.0	89.7602	2.2667
yellow onion	1		chopped	-	-	-	-
garlic	6	cloves	chopped	26.82	5.9508	1.1448	0.09
red pepper	1/2	teaspoon	crushed	0.625	0.1377	0.0292	0.0069
tomato	24	ounces	ripe chopped	156.4892	34.6998	8.1647	1.3608
tomato paste	2	teaspoons		9.02	2.0801	0.4752	0.0517
penne pasta	1	lb	cooked	403.4676	0.0	89.7602	2.2667
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
salt	1	teaspoon		-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0

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