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4 Serves
115 Mins
Prepare the pasta dough by hand and use a knife to cut it into very thin, small squares or strips to mimic traditional Trida pasta.
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SpanishVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
164 µg / 400 µgCalcium
109 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
200 mg / 1,250 mgPotassium
379 mg / 4,700 mgSodium
881 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a large pot, heat olive oil over medium heat and sauté minced garlic until fragrant.
Add the canned tomatoes and chickpeas to the pot, seasoning with salt and black pepper, then simmer to create a thick, flavorful sauce.
Bring a separate large pot of water to a boil and cook the prepared pasta sheets until tender.
Drain the pasta using a colander and gently fold it into the simmering sauce, finishing with a sprinkle of fresh basil and grated Parmesan cheese.
5
g29
g8
g
Japanese