Rigatoni with Tomato Sauce
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
595
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Rigatoni
- salt
- 8 Tomatoes
- 1 onion
- 2 garlic cloves
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 1 pinch sugar
- peppers
Preparation steps
1.
Cook the rigatoni in boiling salted water until al dente.
2.
Blanch the tomatoes in boiling water. Remove from the water, place in an ice water bath, then peel. Quarter the tomatoes, remove the core, and finely dice. Peel the onion and garlic. Finely dice the onion, and cut the garlic into thin slices. Heat the olive oil in a pan, and sauté the onion and garlic until translucent. Deglaze the pan with the white wine, then add the tomatoes. Simmer the mixture for 5 minutes, until thickened slightly. Season to taste with salt, pepper, and sugar. Drain the rigatoni, add to the pan, and toss until combined.
3.
Transfer the rigatoni to plates, garnish with parmesan cheese and parsley, and serve.
