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Ingredientes
- 10 x fresh roma or possibly homegrown tomatoes
- 1 x spanish or possibly red onion
- 2 x garlic cloves, chopped or possibly 2 tsp. chopped garlic
- 1/2 c. fresh basil leaves
- 1/4 c. finely minced Italian parsley
- 4 Tbsp. extra virgin olive oil
- 2 Tbsp. Balsamic vinegar
- 1/2 c. freshly grated parmigiano freshly grnd salt and pepper to taste
Direcciones
- Chop the tomatoes into tiny dice and set aside in a bowl with their juice.
- Heat the extra virgin olive oil and gently fry the chopped garlic for five min, just till it colours slightly. Add in the balsamic vinegar and cook for a further two min.
- Add in the minced tomatoes and their juice, finely minced spanish onion, roughly minced basil leaves and salt and pepper to taste. Heat through briefly just till tomatoes are warm to touch. Stir through very warm pasta and serve immediately with parsley and parmigiano sprinkled on the top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 212g | |
| Calories 560 | |
| Calories from Fat 480 | 86% |
| Total Fat 54.29g | 68% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 303mg | 9% |
| Total Carbs 17.53g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 9.18g | 6% |
| Protein 2.24g | 4% |
