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Pasta Alla Checca Pasta with Steeped Tomato

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

0 min

Ready

3 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound italian plum (roma) tomatoes
ripe
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cup capers
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½ cup kalamata olives
and halved
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20 x basil
torn
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¼ cup olive oil
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1 x black pepper
freshly milled
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1 each garlic cloves
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5 ounces pasta shells
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Ingredients

Amount Measure Ingredient Features
453.6 g italian plum (roma) tomatoes
ripe
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3E+1 ml capers
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118 ml kalamata olives
and halved
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2E+1 x basil
torn
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59 ml olive oil
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1 x black pepper
freshly milled
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1 each garlic cloves
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144.5 ml/g pasta shells
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Directions

Seed and chop the tomatoes.

Place tomatoes, capers, olives, basil, 2 tablespoon olive oil, liberal grindings of black pepper, and the garlic into a ceramic bowl.

Cover with plastic wrap and place in the sun for 2 to 3 hours (or room temperature for 3 to 4 hours).

Add the remaining olive oil to the cooked pasta, mix, add sauce, mix again, and mangia!



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 8574% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 9% Vitamin C 13%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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