Recipes from Italy · by Silvana Nava★ 5.0 (1)
Pasta alla Crudaiola (Fresh Tomato Basil Pasta)
NUTRITION · PER SERVING70M COOK
CAL 26%·PRO 32%
CARBS 69G52% OF CAL
7G FIBER57G OTHER5G TOTAL SUGAR
FAT 23G39% OF CAL
4G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh tomatoes, basil, garlic, and creamy ricotta tossed with warm pasta create a light, uncooked sauce. Perfect for hot days when you want something refreshing and simple.
mainitalianpasta🍲 stockpotvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g pasta (- 12 oz of Fusilli pasta ( or other short pasta such as farfalle or penne))
- 350 g tomatoes (- ~ 12 oz of fresh, ripe Cherry or Grape Tomato)
- 80 g ricotta (- ~3 oz of salted ricotta cheese)
- 6 tablespoons olive oil (- extra virgin)
- 10 basil (- leaves, fresh)
- 2 cloves garlic
- salt (to taste)
At a glance
PER SERVING · TIME 70M
CAL 26%·PRO 32%
CARBS 69G52% OF CAL
7G FIBER57G OTHER5G TOTAL SUGAR
FAT 23G39% OF CAL
4G SAT19G 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
- 1h
- Cook
- 10m
- Sodium
- 350mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 72mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 350MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.