Photo: Eaters Collective
Spaghetti with Salsa di Pomodoro
10 ingredients
openrecipes
Cooking the carrots, onion and celery in butter, a mixture known as a
Estimated Nutrition (whole recipe, rough)
349
Calories
11g
Protein
22g
Fat
32g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 Tbs. (1/2 stick) plus 1 Tbs. unsalted butter
- 2 carrots, finely chopped
- 1 small celery stalk, finely chopped
- 1 small yellow onion, finely chopped
- 2 lb. fresh plum tomatoes, peeled, seeded and chopped, or 1 can (28 oz.) chopped plum tomatoes, drained
- 1 tsp. plus 2 Tbs. sea salt, plus more, to taste
- 1/8 tsp. freshly ground pepper, plus more, to taste
- 1 lb. spaghetti
- 10 fresh basil leaves, torn into small pieces
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes