Garlic Spaghetti with Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 mature, large Tomatoes
- 8 Tomatoes (dried, preserved in oil)
- 12 garlic cloves (from fresh young garlic)
- 5 Tbsps Basil (cut into thin strips)
- olive oil
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 small, red chili pepper
- 400 grams Spaghetti
Preparation steps
Rinse and blanch the tomatoes. Peel, halve, remove seeds and cut into small cubes. Drain the dried tomatoes and cut into strips. Rinse the chile pepper, halve, remove seeds and finely chop.
Fry the garlic in some oil (with skin) over medium heat until golden brown.
Add the diced tomatoes and cook, covered, over low heat for about 5 minutes. Sweat the dried tomatoes and chile pepper and simmer for another 3 minutes. If the sauce boils too much, add 2-3 tablespoons of water. Season with salt, sugar and pepper.
In the meantime, cook the spaghetti until al dente and drain, collecting the cooking water.
Mix the spaghetti into the vegetables and add 2 tablespoons of oil, half the basil, and if necessary, 2-3 tablespoons of cooking water.
Season with salt and pepper and garnish with the remaining basil.
Serve with grated pecorino cheese.
