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Suggest a better descriptionWhile making sauce put up a large pasta pot with water in it. Boil the water. When boiling, add the salt and cook the pasta until al dente( for penne, it is usually 9 minutes.) Drain. While the pasta is cooking, heat olive oil and the butter in a large, heavy nonreactive saucepan over medium heat. Add garlic, onions and carrots, and saute, stirring often, until carrots are soft, 4-6 minutes. Add tomatoes, basil, oregano, chiles and cayenne. Bring sauce to a boil and simmer for 20 minutes. Add salt, pepper and baking soda. Blend thoroughly and serve. Recipe by: Garlic, Garlic, Garlic by Linda & Fred Griffith
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 4 servings | ||
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Calories: 546 | ||
Calories from Fat: 546 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.6g | 82 % | |
Saturated Fat 25.8g | 129 % | |
Monounsaturated Fat 21.9g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 83.5mg | 3 % | |
Potassium 22.9mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.4g | 1 % | |
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: 546
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