| 1/2 c. extra virgin olive oil, plus |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 Tbsp. red wine vinegar |
1 teaspoon |
$3.39 per 12 fluid ounces
|
$0.05 |
| 1/4 tsp warm pepper flakes |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 30 ml garlic, chopped |
1.01 teaspoons |
$4.00 per pound
|
$0.03 |
| 8 ounce shiitake mushrooms, stems trimmed and di |
1 1/3 oz |
$4.99 per 4 ounces
|
$1.66 |
| 1/4 c. shallots, finely minced |
2 teaspoons |
$3.99 per pound
|
$0.06 |
| 1/2 c. prosciutto, fine minced |
1 tablespoon |
$8.99 per pound
|
$0.39 |
| 15 x sun-dry tomatoes, thin sliced |
2 1/2 sun-dry tomatoes |
$2.79 per 3 1/2 ounces
|
$0.14 |
| 30 x black olives, fine chop |
5 olives |
n/a
|
|
| 2/3 c. dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.31 |
| 1Â 1/4 c. chicken broth |
3 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.12 |
| 1/2 c. Italian parsley, fine chop |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 1 lb rotini, penne, capellini |
2 2/3 oz |
$1.25 per pound
|
$0.21 |
| 1/2 c. pine nuts, toasted lightly |
1 tablespoon |
$6.59 per 2 1/4 ounces
|
$1.16 |
| Total per Serving |
$4.53 |
| Total Recipe |
$27.18 |
Suggestions?