Spicy Pasta with Cherry Tomatoes

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Spicy Pasta with Cherry Tomatoes
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Health Score:
6,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
426
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie426 kcal(20 %)
Protein11.74 g(12 %)
Fat18.84 g(16 %)
Carbohydrates50.62 g(34 %)
Sugar added0 g(0 %)
Roughage0.94 g(3 %)
Vitamin A284.3 mg(35,538 %)
Vitamin D1.5 μg(8 %)
Vitamin E4.52 mg(38 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.56 mg(21 %)
Vitamin B₆0.09 mg(6 %)
Folate54.5 μg(18 %)
Pantothenic acid0.35 mg(6 %)
Biotin2.69 μg(6 %)
Vitamin B₁₂0.96 μg(32 %)
Vitamin C7.58 mg(8 %)
Potassium204.43 mg(5 %)
Calcium22.92 mg(2 %)
Magnesium20.56 mg(7 %)
Iron1.02 mg(7 %)
Iodine51.38 μg(26 %)
Zinc0.57 mg(7 %)
Saturated fatty acids8.51 g
Cholesterol161.78 mg
Author of this recipe:
How healthy are the main ingredients?
eggolive oilsaltgarlictomatosalt

Ingredients

for
4
For the pasta dough
2 cups
flour (preferably type 00, pasta flour)
3
1 tablespoon
½ teaspoon
1 teaspoon
½ teaspoon
In addition
¼ cup
2 cloves
garlic (pressed)
1 ⅔ cups
cherry tomatoes
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.