4 Serves
30 Mins
Bring a large pot of water to a boil and add salt. Cook the capellini pasta until al dente, then drain.
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ItalianVitamin K
561 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
175 µg / 400 µgCalcium
255 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
465 mg / 4,700 mgSodium
1899 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a frying pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.
Add chopped fresh tomatoes to the pan and cook until they soften into a sauce. Season with salt and black pepper.
Toss the cooked pasta into the sauce, garnish with fresh basil, and serve immediately.
36
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Italian
Italian