Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
376
Calories
10g
Protein
15g
Fat
51g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- =
- 2 tbsp olive oil
- 2 med garlic cloves, chopped fine
- 1 1/2 lbs roma or other firm, ripe
- -tomatoes, cored, halved
- -seeded, and coarsely
- -chopped
- 2 tbsp basil leaves, finely
- -shredded
- 2 tbsp italian parsley, chopped
- 2 tsp fresh oregano, finely
- -chopped
- 2 tsp fresh marjarom leaves
- -finely chopped
- 1 tsp fresh rosemary leaves
- -finely chopped
- pasta, thin to medium
- =
Directions
1
In a large skillet, heat the oil over moderate heat. Add the garlic and, as soon as it sizzles, stir in the tomatoes and herbs. Saute just until the tomatoes" juices thicken, 7 to 10 minutes. Poor over cooked pasta.
Recipe sourced from
fandom