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Fresh Tomato Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.7125
Energy (kCal)302.1981
Carbohydrates (g)65.9365
Total fats (g)3.4303
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Score a cross in the base of each tomato. Place tomatoes in a large bowl, and pour boiling water over them. | 2. Drain after 10 seconds, and pull the skin away from the cross. Halve the tomatoes, and press each half to squeeze our seeds and excess juice. | 3. Chop tomato flesh roughly. Place in a sieve over a bowl, and sprinkle with sea salt. | 4. Leave to drain for half an hour. | 5. Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl. Stir. Leave for 20 minutes for flavours to combine. | 6. Cook the spaghetti in rapidly boiling, salted water according to package directions. | 7. Drain well. Toss through tomato mixture and basil. | 8. Serve with freshly shaved Parmigiano Reggiano. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 2 lbs vine-ripened 208.6527 46.2665 10.8862 1.8144
    sea salt 1 tablespoon - - - -
    extra virgin olive oil 1/2 cup - - - -
    red wine vinegar 2 tablespoons 5.662000000000001 0.0805 0.0119 0.0
    lemon juice zest 1 juice - - - -
    garlic clove 2 crushed - - - -
    red chili pepper 1 chopped - - - -
    black pepper ground - - - -
    spaghetti 10 ounces 87.8834 19.5895 1.8144 1.6159
    basil leaf 1 cup - - - -
    parmigiano reggiano cheese - - - -

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



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