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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil. Add pasta and cook to al dente. | 2. While pasta is cooking, drain tomatoes into a sieve set over a large bowl. Open one end of each tomato, squeezing the seeds into the sieve. Squeeze the remaining pulp into mush with your hand and place in a second bowl. Once all the tomatoes have been deseeded and squished, discard the contents of the sieve. | 3. Place a large saute pan over medium heat. Add olive oil. When shimmering, add garlic and saute until fragrant, about 1 minute. Add tomato pulp and cook 1-2 minutes until pulp breaks down and releases juices. Remove pulp back to bowl with slotted spoon. | 4. Add juices from the other bowl to the pan. Bring to a boil and cook until juices thicken, 2-4 minutes. It's ready when your spatula leaves bare metal when swiped through the liquid. Add balsamic vinegar, and salt and pepper to taste. Return pulp to pan and taste for seasoning. Add another drop of olive oil for freshness. | 5. When pasta is cooked, transfer from boiling water to tomato sauce. Cook briefly, tossing to coat. Serve in heated bowls, topped with basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta	8	ounces		156.4892	22.6796	3.4927	5.239
tomato	2	cans		80.4198	17.3796	3.9316	0.8936
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
balsamic vinegar	1 -2	tablespoon		0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper	1/16 - 1/8	teaspoon	ground	0.0	0.0	0.0	0.0
basil leaf	8 -10		sliced	-	-	-	-

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