4 Serves
58 Mins
Bring a large pot of salted water to a boil.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
885 µg / 400 µgCalcium
930 mg / 1,300 mgIron
22 mg / 18 mgMagnesium
786 mg / 420 mgPhosphorus
741 mg / 1,250 mgPotassium
3591 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
94 µg / 55 µgFiber
26 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
110 gAlcohol
0 g
Add the pasta to the boiling water and cook until al dente, then drain using a colander.
In a frying pan, heat olive oil and sauté minced garlic until fragrant, then stir in the diced tomatoes and mixed herbs to create the sauce base.
Stir in the black truffle oil and black pepper, then toss the cooked pasta into the sauce until well coated.
Serve immediately, topped with freshly grated parmesan cheese.
65
g90
g82
g
French