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Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Extra virgin extra virgin olive oil
- 1 lrg White onion minced
- 3 x Garlic cloves crushed and chopped
- 1 lrg Carrot peeled and minced
- 2 lb Ripe tomatoes, peeled seeded and minced (or possibly 2 lbs canned or possibly boxed Italian tomatoes minced)
- 1/4 c. Chopped fresh basil
- 1 bn Parsley chopped Salt to taste Black pepper, freshly grnd to taste
- 1 lb Dry or possibly fresh tagliatelle Grated imported pecorino, Asiago, or possibly Parmesan cheese to taste
Direcciones
- Heat the extra virgin olive oil and gently saute/fry the onion, garlic, and carrot till everything is soft, about 10 min.
- Add in the tomatoes, basil, and parsley. Continue to cook till the tomatoes break down into a sauce, about 10 min or possibly more. Season with salt and pepper.
- Cook the pasta al dente, according to package directions.
- Drain the pasta, distribute proportionately among 4 to 6 serving bowls, top with the sauce, and sprinkle with cheese.
- This recipe serves 4 to 6.
- Comments: A simple sauce which makes good use of the bounty of summer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 541 | |
| Calories from Fat 78 | 14% |
| Total Fat 8.97g | 11% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 855mg | 24% |
| Total Carbs 98.14g | 26% |
| Dietary Fiber 7.2g | 24% |
| Sugars 10.67g | 7% |
| Protein 17.29g | 28% |
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