4 Serves
35 Mins
Bring a large pot of water to a boil over high heat.
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Vitamin E
3 mg / 15 mgVitamin K
60 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
606 µg / 400 µgCalcium
1006 mg / 1,300 mgIron
21 mg / 18 mgMagnesium
789 mg / 420 mgPhosphorus
637 mg / 1,250 mgPotassium
4331 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
5 g / 28 gSugar
14 g / 50 gSaturated Fat
5 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
While the water heats, heat the cooking oil in a large frying pan over medium heat and lightly brown the garlic powder.
Add the sun-dried tomatoes to the frying pan and sauté for 2 to 3 minutes.
Stir in the cherry tomatoes, oregano, and chili pepper. Cover the pan and cook for 10 to 15 minutes, adding a splash of water if the sauce becomes too dry.
Once the water is boiling, add the coarse salt and the orecchiette. Cook until the pasta is al dente, then drain.
Add the cooked orecchiette to the frying pan with the tomato sauce. Stir in the fresh basil leaves and salt to taste, sautéing for 1 to 2 minutes to combine.
Serve the pasta immediately, topped with grated Romano cheese if desired.
45
g90
g25
g
Italian
Italian