Oricchiette with Tomato Sauce and Marinated Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 624 cal. | (30 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 46.3 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 871 mg | (22 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Marinated potatoes
- 350 grams small baby potatoes
- 1 bunch parsley
- 2 garlic cloves
- 1 tsp coarse-grainy Mustard
- 1 Tbsp balsamic vinegar
- 6 Tbsps olive oil
- salt (and pepper)
- Oricchiette with tomato sauce
- 400 grams Orecchiette pasta
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 5 Tomatoes
- ¼ l Vegetable broth (from a jar)
- 1 bunch Basil
- salt (and pepper)
Preparation steps
For the marinated potatoes, rinse potatoes well and cook in a pot of boiling water for 20 minutes, drain, rinse with cold water and drain again. Mix vinegar in a bowl with salt, pepper and mustard. Peel garlic and finely chop. Rinse parsley, shake dry and finely chop. Add garlic and parsley to the bowl and mix. Add potatoes. Mix well and let potatoes soak in the marinade for 4 hours in a cool place.
For the oricchiette with tomato sauce, cook pasta according to package instructions, drain, rinse with cold water, drain again, pour into a bowl and drizzle with a little olive oil. Peel onions and garlic, finely chop and fry in a pan with remaining oil. Cut tomatoes into eighths, add to the pan and fry. Add vegetable stock, cover and let everything simmer for 30 minutes. Finely chop basil, add to the pan, mix and season with salt and pepper. Add pasta, mix and cook for another10 minutes to mix sauce with the pasta. Serve the pasta with the sauce warm.
If desired, garnish with Parma ham and Italian salami.
