Try this Pasta with Quick Tomato and Garlic Sauce recipe, or contribute your own.
Suggest a better descriptionSalt Pepper Parmesan cheese, grated (optional) PREPARATION: Make the Egg Pasta; roll the dough as thin as possible and cut into 1/8- to 1/4-inch wide strips. Peel, seed, and chop the tomatoes. Mince the garlic. Heat the olive oil over low heat in a saucepan. Add the garlic and cook over medium heat for about 3 minutes, until soft. Add the tomatoes, raise the heat to high, and cook for 5 minutes, until they give up some of their juice. NOTE: Recipe can be made up to this point several hours ahead. COOKING AND SERVING: Chop the parsley and basil. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and return pasta to pot. Add tomato sauce and fresh herbs. Toss over low heat until pasta is lightly coated with sauce and warmed through. Season to taste with salt and pepper. Serve immediately with Parmesan cheese if desired. Makes 4 servings [COOKS March-April 1988]
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 131 | ||
Calories from Fat: 49 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 25mg | 1 % | |
Potassium 1173.7mg | 31 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 14g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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