Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 med Garlic cloves, minced fine
- 1Â 1/2 lb Roma or possibly other hard, ripe tomatoes, cored, halved, seeded, and coarsely minced
- 2 Tbsp. Basil leaves, finely shredded
- 2 Tbsp. Italian parsley, minced
- 2 tsp Fresh oregano, finely minced
- 2 tsp Fresh marjarom leaves, finely minced
- 1 tsp Fresh Rosemary leaves, finely minced
- Â Â Pasta, thin to medium
Direcciones
- In a large skillet, heat the oil over moderate heat. Add in the garlic and, as soon as it sizzles, stir in the tomatoes and herbs. Saute/fry just till the tomatoes' juices thicken, 7 to 10 min. Poor over cooked pasta.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 61 | 94% |
| Total Fat 6.87g | 9% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 29mg | 1% |
| Total Carbs 1.08g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.05g | 0% |
| Protein 0.23g | 0% |
