Spaghetti Con Pomodoro E Rughetta
|Spaghetti||1 Pound (500 Gram)|
|Ripe plum tomatoes||10 Ounce (300 Gram, Red Ones)|
|Garlic||4 Clove (20 gm)|
|Roquette||2 Ounce, chopped to 1/3 cup (50 Gram)|
|Olive oil||20 Milliliter (1 1/2 Tablespoon)|
|Black pepper||To Taste|
Skin the tomatoes by first plunging them into boiling water for a few minutes.
Chop finely and place in a large bowl together with the finely chopped garlic and coarsely chopped rocket.
Add the olive oil and salt and pepper to taste and leave for at least 2 hours.
Cook the pasta as usual, drain and stir in the sauce.
Serving size: Complete recipe
Calories 1856 Calories from Fat 234
% Daily Value*
Total Fat 27 g41.3%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1022 mg42.6%
Total Carbohydrates 360 g120.1%
Dietary Fiber 3.7 g14.9%
Sugars 7.8 g
Protein 71 g142.7%
Vitamin A 59.2% Vitamin C 57.1%
Calcium 48.5% Iron 100.2%
*Based on a 2000 Calorie diet