4 Serves
31 Mins
Bring a large pot of salted water to a boil.
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Vitamin E
2 mg / 15 mgVitamin K
47 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
610 µg / 400 µgCalcium
1049 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
813 mg / 420 mgPhosphorus
667 mg / 1,250 mgPotassium
3556 mg / 4,700 mgSodium
1507 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
25 g / 28 gSugar
4 g / 50 gSaturated Fat
4 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 g
In a large frying pan, heat the olive oil over medium heat. Add the minced garlic, diced tomatoes, and cherry pepper, sautéing until the tomatoes have softened and released their juices.
Stir in the fresh basil and dried oregano, then reduce the heat to low and simmer for 5 minutes to meld the flavors.
Cook the spaghetti in the boiling water according to package instructions until al dente.
Transfer the cooked spaghetti directly into the frying pan with the sauce using tongs, tossing to coat thoroughly. Season with black pepper to taste.
Serve immediately, topped with freshly grated Romano cheese.
65
g90
g82
g
