From Theo Randall
Heat Oil in pan, add garlic and cook for two minutes until soft
Add tomatoes and cook over medium heat for 30 minutes until reduced and thickened
Rip up the basil and stir it in.te
Season with salt and pepper
Cook the rigatoni in pan of boiling salted water until al dente and then drain
Add tomato sauce to pasta and cook over low heat for two minutes
Finish with Olive oil and generous serving of Ricotta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1217g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1505 | ||
Calories from Fat: 194 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.6g | 29 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 292mg | 90 % | |
Sodium 1742.4mg | 60 % | |
Potassium 3080.3mg | 81 % | |
Total Carbohydrate 278.9g | 82 % | |
Dietary Fiber 15.3g | 61 % | |
Sugars, other 263.6g | ||
Protein 58.7g | 84 % | |
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: 1505
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