An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (5)
Pasta alla Checca
NUTRITION · PER SERVING75M COOK
CAL 19%·PRO 17%
CARBS 45G46% OF CAL
3G FIBER0G ADDED2G INTRINSIC40G OTHER2G TOTAL SUGAR
FAT 19G45% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple Roman pasta dish with fresh cherry tomatoes, garlic, basil, and olive oil tossed with warm pasta. Light, fresh, and perfect for summer.
mainitalianpasta🍲 stockpotdairy freeveganvegetarian
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 3- 3 medium firm ripe tomatoes or 20-25 grape or cherry tomatoes*
- 2-3 pinches salt
- 1-2 dashes pepper
- 1-2 cloves garlic minced
- 1/4 cup olive oil
- 10 fresh basil leaves
- 3 cups cooked pasta (spaghetti)
At a glance
PER SERVING · TIME 75M
CAL 19%·PRO 17%
CARBS 45G46% OF CAL
3G FIBER0G ADDED2G INTRINSIC40G OTHER2G TOTAL SUGAR
FAT 19G45% OF CAL
3G SAT17G 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
- 15m
- Sodium
- 456mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 16mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 456MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.