Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
153
Calories
2g
Protein
14g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- Kosher salt
- 12 ounces bucatini
- 3/4 cup black olive tapenade
- 3 cups basil leaves (from about 1 large bunch)
- 1/2 cup roughly chopped fresh Italian parsley leaves
- 24 oil-packed sun-dried tomatoes, drained and torn into bite-size pieces (heaping 1/2 cup)
- High-quality extra-virgin olive oil, for drizzling
- Sea salt
- Freshly ground black pepper
- Parmigiano-Reggiano wedge, for shaving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes