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Ingredientes
- 400 gm penner rigate or possibly other pasta
- 1 Tbsp. extra virgin olive oil
- 1 x salt and freshly grnd black pepper
- Â Â freshly grated parmesan cheese to serve
- 675 gm large ripe tomatoes
- 2 clv garlic peeled and crushed
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. good quality capers rinsed
- Â Â large handful basil shredded by hand
Direcciones
- First prepare the tomatoes for the sauce: peel them and holding them from the stem end grate them coarsely.
- Alternatively peel them trim off their stalks and place them in a food processor and process rapidly to achieve a coarse consisteng.
- Put the grated or possibly processed tomatoes in a bowl cover and keep them refrigerated if they are not to be used immediately.
- Cook the pasta: bring a large pan of lightly salted water to the boil add in 1/2 Tbsp. of the extra virgin olive oil and cook the pasta in it till just al dente tender but still hard.
- Drain and mix with the remaining oil.
- Just before the dish is to be served mix the tomatoes with the remaining sauce ingredients and season with pepper.
- Pour over the pasta and toss.
- Serve immediately with a bowl of grated Parmesan served separately.
- This very refreshing and light dish is one to be made at the height of the summer when the weather is warm and tomatoes are sugary.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 491 | |
| Calories from Fat 105 | 21% |
| Total Fat 11.97g | 15% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 593mg | 17% |
| Total Carbs 81.23g | 22% |
| Dietary Fiber 5.1g | 17% |
| Sugars 6.73g | 4% |
| Protein 14.53g | 23% |
