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Marcella Hazan's Sugo Fresco Di Pomodoro

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1125.4725
Energy (kCal)27382.7273
Carbohydrates (g)5133.8531
Total fats (g)611.6495
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves. | 2. Serve over your favourite, freshly-cooked, al dente pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 6 tablespoons - - - -
    garlic clove 2 peeled sliced - - - -
    tomato juice 300 tinned peeled cut 18580.2099 3858.1259 929.0105 316.9565
    salt - - - -
    black pepper freshly-cracked - - - -
    basil leaf 10 - - - -
    pasta 450 cooked 8802.5174 1275.7272 196.46200000000002 294.693

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



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