Tomato and Basil Pasta
Tomato and Basil Pasta - A classic that is always well received.
Healthy, because
Even smarter
Nutritional values
By promoting the production of bile acid, basil is a supportive aid to digestion. Vitamin E from the pine nuts provides protection against free radicals and helps against premature ageing of the skin. Omega-3 fatty acids, which are also contained, can have a positive effect on blood lipid values.
The pecorino can be replaced by other spicy cheeses such as Grana Padano or Parmesan. Or you can try the unique spice of a freshly grated Gruyère!
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 379 mg | (9 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 10 ozs Linguine
- salt
- 8 ozs Cherry tomatoes
- 2 garlic cloves
- 1 bunch Basil
- 2 Tbsps Pine nuts
- 2 Tbsps olive oil
- 2 tsps Red pepper flakes
- peppers
- 1 pc pecorino romano
Preparation steps
Cook the pasta in boiling salt water according to the package instructions until al dente.
Rinse and halve the tomatoes. Peel and chop the garlic. Rinse the basil, shake dry and pluck the leaves.
Dry roast the pine nuts until fragrant. Remove from the heat and set aside.
In a pan, heat the olive oil. Saute the garlic and red pepper flakes on high heat for 2-3 minutes. Lower the heat and add the tomatoes briefly. Remove the pan from the heat.
Drain the pasta, taking care to collect 2-3 tablespoons of the cooking water. Mix the pasta with the tomatoes, pine nuts and basil leaves. Stir in the 2-3 tablespoons of collected water. Season with salt and pepper. Serve with the pecorino.
