Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 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
- =
- 2 large ripe tomatoes, seeded and coarsely chopped
- 4 oven-dried tomatoes, coarsely chopped
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, chopped
- Coarse salt and freshly ground pepper
- 1 pound garganelle or penne rigate
- 1 cup fresh basil leaves, loosely packed
- Oven-Dried Tomatoes follows
- 12 plum tomatoes, halved lengthwise
- 1/4 cup olive oil
- Coarse salt and freshly ground pepper
- Coarsely chopped fresh herbs such as oregano, marjoram, flat-leaf parsley, or basil (optional)
- =
Directions
Combine fresh and oven-dried tomatoes, oil, garlic, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally.
Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture.
Coarsely chop basil and combine with pasta. Serve immediately, or at room temperature.
Oven-Dried Tomatoes
Preheat oven to 275 degrees F. Line a baking sheet with parchment paper. Place tomatoes cut side up on baking sheet. Drizzle with oil and season with salt, pepper, and herbs. Bake until shriveled but still moist, 1 1/2 to 2 1/2 hours. Keep refrigerated in an airtight container for up to 1 week.