Pasta with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 120 μg | (60 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 400 grams Semolina flour
- 2 Tbsps Tomato paste
- 180 milliliters Tomato juice
- Pastry flour (for the work surface)
- 500 grams Cherry tomatoes
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- 300 grams Bocconcini
- freshly ground peppers
- 2 handfuls Basil
Preparation steps
Place semolina flour in a bowl. Add tomato paste, gradually add tomato juice and mix. Initially, pasta dough will be very dry, but after approximately 10 minutes of kneading dough will be soft and supple. Form pasta dough into a ball, wrap in plastic wrap and let rest for about 1 hour in the refrigerator.
Place dough on a floured work surface and roll out thinly or use a pasta machine. Using a pasta machine, cut pasta into thin strips for spaghetti or fettuccine noodles. Dust pasta noodles with flour and let dry for at least 30 minutes.
For the sauce, rinse tomatoes and cut in half. Peel garlic and finely chop. Heat oil in a pan and sauté tomatoes with garlic for about 5 minutes.
Cook pasta in a pot of well-salted boiling water for about 5 minutes until al dente. Drain bocconcini and cut in half. Add drained pasta and bocconcini to the pan, mix with tomato sauce and season with salt and pepper. Rinse basil, finely chop, add to the pan, mix and serve immediately.
