Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
357
Calories
11g
Protein
24g
Fat
26g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 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
- =
- 1/4 cup olive oil
- 1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
- 1 medium onion, chopped
- 6 garlic cloves, chopped
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 pounds plum tomatoes (about 8 large), chopped
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 pound fusilli, freshly cooked
- 1 1/2 cups soy cheese (I used a combo of soy parm and soy mozzerella)
- 1 cup chopped fresh basil
- =
Directions
1
Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, soy cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl.
Recipe sourced from
fandom