Pasta Shells in Tomato Sauce
Pasta Shells in Tomato Sauce - Broiled vegetables give this dish a subtlely sweet flavor
Healthy, because
Even smarter
Nutritional values
This recipe has the concentrated power of one kilo of tomatoes! Tomatoes are especially nutritious because they contain lycopene, an antioxidant with helps defend against free radicals.
When buying tomatoes it's especially beneficial to purchase organic, as this protects against potential pestisides.
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 1 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs Tomatoes
- 3 Tbsps olive oil
- 2 garlic cloves
- 2 shallots
- 12 ozs large Pasta shell (preferably whole-grain)
- salt
- 3 sprigs marjoram
- 3 Anchovy fillet
Kitchen utensils
Preparation steps
Rinse and core tomatoes. Cut in half.
Place halved tomatoes on a baking sheet, cut side down, and drizzle with a little olive oil.
Preheat broiler. Place tomatoes on the second rack from the top and broil until skin has darkened, 12-15 minutes. Let cool slightly, then remove the skins.
Peel garlic and shallots; cut into slices. Pour remaining olive oil in a pan. Sauté garlic and shallots over medium heat.
Add tomatoes with any accumulated juice from the pan. Cover and cook an additional 15 minutes.
Meanwhile, cook pasta in boiling, salted water, according to package instructions.
Rinse marjoram, shake dry and remove leaves from stems. Chop coarsely.
In a mortar, mash anchovies with a pinch of salt until reduced to a smooth paste. Add to the tomato sauce and cook about 2 minutes. Stir in marjoram.
Drain the pasta in a sieve. Toss pasta with the tomato sauce and serve immediately.
