Photo: Markus Spiske
Farfalle with Salsa Cruda
12 ingredients
Serves 4.
openrecipes
Make this dish in the summer when ripe, juicy tomatoes are abundant and you can choose from among many varieties, including heirlooms. At other times of the year, use meaty plum tomatoes.
Estimated Nutrition (whole recipe, rough)
659
Calories
20g
Protein
41g
Fat
56g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1 1/2 lb. tomatoes, cored and coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup slivered fresh basil
- 1/2 cup olive oil
- 3 Tbs. balsamic vinegar
- 1/2 tsp. red pepper flakes
- 1/2 lb. smoked or regular mozzarella cheese, cubed
- 1/4 cup pine nuts
- 2 Tbs. salt, plus more, to taste
- 1 lb. farfalle, penne or other medium-size pasta
- 2 oz. prosciutto, thinly sliced and chopped
- Freshly ground black pepper, to taste
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