A quick sauce to make with incredible flavor and creaminess.
Step 1 of 10: Clean the cherry tomatoes and plunge them into boiling water for a few minutes.
Step 2 of 10: As soon as the skin starts to peel off, they are ready.
Step 3 of 10: Drain the cherry tomatoes and let them cool slightly.
Step 4 of 10: Take the food mill and crush all the cherry tomatoes, letting the juice fall into a pot.
Step 5 of 10: Put the sauce obtained on the heat to reduce it and add the carrot, onion, tomato paste and about 10 basil leaves.
Step 6 of 10: Season with salt and pepper.
Step 7 of 10: Once the vegetables are cooked, blend everything with an immersion blender.
Recipe by
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten
Step 8 of 10: Transfer the sauce to a large pan with a drizzle of oil and a garlic clove.
Step 9 of 10: Meanwhile, cook the spaghetti until al dente and finish cooking in the pan with the sauce; if necessary, add a little pasta cooking water to thin the sauce.
Step 10 of 10: Plate it in a nest shape and decorate with a sprig of basil.
| Average values | Per serving517 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,581 kJ378 kcal | 306 kJ73 kcal |
| Fat | 1.66 g | 0.32 g |
| of which saturated fatty acids | 0.21 g | 0.04 g |
| Carbohydrates | 79 g | 15.27 g |
| of which sugars | 19.71 g | 3.81 g |
| Fibre | 7.6 g | 1.47 g |
| Protein | 15.16 g | 2.93 g |
| Salt | 0.21 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
