Spicy Pasta with Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
594
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 594 cal. | (28 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 449 mg | (45 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pasta dough
- 2 cups flour (preferably type 00, pasta flour)
- 3 eggs
- 1 Tbsp olive oil
- ½ tsp salt
- 1 tsp paprika
- ½ tsp Chili powder
- In addition
- ¼ cup butter
- 2 cloves garlic cloves (pressed)
- peppers
- 1 ⅔ cups cherry Tomatoes
- salt
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Fine grater, 2 Small bowls, 1 Serrated knife, 1 Knife zum Bestreichen, 1 Baking sheet, 1 Parchment paper, 1 Mandoline, 1 Salad bowl, 1 Citrus juicer, 1 Tablespoon, 1 Whisk, 1 Salad server
Preparation steps
1.
Sieve the flour into a heap on a work surface, add the paprika and chili powder and make a well in the middle of the flour. Break the eggs into the well.
2.
Add the salt and oil and knead to a smooth dough, kneading in a little water if the dough is too dry. Wrap in plastic wrap and let the dough rest for at least 30 minutes.
3.
Divide the dough into 2-3 pieces. Wrap the pieces you are not using in plastic wrap. Roll out one piece on a floured work surface to flatten it slightly.
4.
Now feed the rolled out dough through a pasta maker, repeating the process until it has reached the desired thickness. Then run the dough through the ribbon pasta cutter to cut the pasta dough into long strips.
5.
Lay loosely on a floured tea towel to dry slightly.
6.
Cook in boiling, salted water for 2-5 minutes, until al dente.
7.
At the same time put the cherry tomatoes on a cookie sheet lined with baking parchment and put into a preheated oven (220°C/425°F) for about 5 minutes. Season lightly with salt.
8.
Melt the butter in a skillet and add the garlic. Drain the pasta and toss in the butter. Season with pepper. Serve in bowls, garnished with tomatoes.
9.
Hand Parmesan separately.
