Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
409
Calories
16g
Protein
30g
Fat
17g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 1/4 cup extra-virgin olive oil, plus more for
- drizzling
- 4 garlic cloves, thinly sliced
- About 14 plum tomatoes, cut into medium dice,
- or 1 can (35 oz.) plum tomatoes, well drained
- and coarsely chopped
- Splash of dry white wine
- 1 lb. rigatoni
- 1/4-lb. chunk salami, cut into small cubes
- Salt and freshly ground pepper, to taste
- 1/2 lb. mozzarella cheese, cut into small cubes
- 1 bunch arugula, stems removed
- 1 cup grated pecorino toscano or pecorino
- romano cheese
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