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Ingredientes
- 10 x plum roma tomatoes
- 3 Tbsp. extra virgin extra virgin olive oil
- 4 x cloves of garlic
- 3 x porcini mushroom, diced
- 6 x basil leaves
- 1 x salt and pepper
Direcciones
- Make a tomato concasse:With a knife, make an X mark into the top of each plum tomato. Drop into warm boiling water for 10 seconds and then shock into ice water bath. It will peel easily. Cut into 4 wedges and deseed them.
- For the Sauce:Preheat a large skillet over medium high heat and add in the extra virgin olive oil. Add in minced garlic and saute/fry till golden. Add in porcini mushrooms and saute/fry for a minute. Add in tomato concasse to pan and add in salt and pepper and continue to cook for 5 min. Finish with basil and toss pasta into sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 98 | 38% |
| Total Fat 11.13g | 14% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 569mg | 16% |
| Total Carbs 41.4g | 11% |
| Dietary Fiber 5.0g | 17% |
| Sugars 35.23g | 23% |
| Protein 2.67g | 4% |
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