An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (9)
Fresh Tomato Amatriciana
NUTRITION · PER SERVING35M COOK
CAL 19%·PRO 25%
CARBS 35G37% OF CAL
3G FIBER0G ADDED4G INTRINSIC28G OTHER4G TOTAL SUGAR
FAT 22G51% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh tomato pasta with pancetta, garlic, and basil finished with parmesan. A fast Italian classic that's ready in 35 minutes.
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View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7-8 fresh San Marzano or Roma tomatoes (or ripe tomatoes of choice)
- 3-4 cups cooked pasta ( bucatini, spaghetti, penne or rigatoni )
- 3 tablespoons olive oil ((40 grams))
- ½ cup chopped pancetta or guanciale ((100 grams))
- 1-2 cloves garlic finely chopped
- 1 teaspoon oregano
- ½ teaspoon dried basil
- 1-3 pinches salt (depending on how salty the pancetta or guanciale is)
- 1-2 pinches hot pepper flakes (optional)
- 5-7 fresh basil leaves chopped (divided)
- 2-3 tablespoons freshly grated parmesan/parmigiano cheese
At a glance
PER SERVING · TIME 35M
CAL 19%·PRO 25%
CARBS 35G37% OF CAL
3G FIBER0G ADDED4G INTRINSIC28G OTHER4G TOTAL SUGAR
FAT 22G51% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 680mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 329mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 680MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.