Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
423
Calories
11g
Protein
16g
Fat
61g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- =
- 2 cups penne pasta
- 1 medioum-sized onion chopped
- 2-3 cloved of garlic, minced
- 1 cup chopped tomatoes
- 1 tsp dried oregano
- 1 tsp chopped fresh parsley
- 1 tbsp olive oil
- 1/2 tsp red chili powder
- 1 tsp tomato paste
- salt, to taste
- =
Directions
1
Boil penne pasta with some salt and set aside.
2
Heat olive oil in a pan and add minced garlic. Saute for a few seconds till frangrant and add chopped onions.
3
Cook for a few minutes on medium-low heat till onions become tender and transparent, and then add parsley, salt, chili powder and oregano.
4
Cook for a minute or two and add in tomatoes and tomato paste. Cover cook till tomatoes pulp and start to form a sauce.
5
Simmer on low heat for 7-8 minutes and toss in pasta.
6
Serve warm with a spinkle to fresh parsley and grated cheese.
Recipe sourced from
fandom