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Ingredientes
- 1 x recipe egg pasta, (or possibly 3/4 lb, fettucine or possibly tagliat
- 16 x Italian plum tomatoes
- 2 x cloves garlic
- 2 Tbsp. fresh parsley, minced
- 2 Tbsp. fresh basil, minced
- 1/3 c. extra virgin olive oil
Direcciones
- Salt 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 extra virgin olive oil over low heat in a saucepan. Add in the garlic and cook over medium heat for about 3 min, till soft. Add in the tomatoes, raise the heat to high, and cook for 5 min, till they give up some of their juice.
- NOTE:Recipe can be made up to this point several hrs ahead.
- COOKING AND SERVING:Chop the parsley and basil. Cook the pasta in a large pot of boiling, salted water till tender, about 3 min for fresh pasta. Drain and return pasta to pot. Add in tomato sauce and fresh herbs. Toss over low heat till pasta is lightly coated with sauce and warmed through. Season to taste with salt and pepper. Serve immediately with Parmesan cheese if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 560g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 168 | 65% |
| Total Fat 19.1g | 24% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 1295mg | 37% |
| Total Carbs 21.69g | 6% |
| Dietary Fiber 6.6g | 22% |
| Sugars 14.2g | 9% |
| Protein 4.9g | 8% |
