Tagliatelle with Spicy Tomato Sauce
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 550 mg | (14 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Tagliatelle
- salt
- 2 onions
- 2 garlic cloves
- 3 Tbsps olive oil
- 24 black Olives (pitted)
- 8 ozs ripe Vine tomato
- 14 ozs chopped Tomatoes
- freshly ground peppers
- 2 generous pinches Piment d'Espelette (or hot paprika)
- ½ tsp Cumin (ground)
- 4 sprigs Basil
- 2 ozs grated Parmesan
Preparation steps
1.
Cook pasta in salted boiling water, according to package directions. Drain. Peel and cut onions and garlic into small cubes. In a large pot, fry onions and garlic in hot olive oil until translucent.
2.
Chop olives. Rinse, core and chop tomatoes. Add olive, fresh tomatoes and the canned tomatoes to the pan. Season with salt, pepper, espelette pepper and cumin. Simmer over low heat, about 10 minutes.
3.
Rinse basil and shake dry. Toss pasta with sauce and divide among four plates. Sprinkle with Parmesan and garnish with basil.
