Pasta al Sugo d'Estate Pasta with Summer Sauce Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Ripe tomatoes3 Pound
 Olive oil1⁄2 Cup (8 tbs)
 Minced fresh basil1⁄4 Cup (4 tbs)
 Canned pitted black olives4 Ounce, drained (1 Can)
 Garlic2 Clove (10 gm), pressed
 Salt1⁄2 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Cracked red pepper flakes1⁄4 Teaspoon
 Macaroni shells1 Pound (Medium Ones)
 Mozzarella1⁄2 Pound, cubed (Can Be Skim-Milk Mozzarella)
 Walnuts1 Cup (16 tbs), toasted
 Grated romano cheese2 Tablespoon (As An Accompaniment)

Nutrition Facts

Serving size: Complete recipe

Calories 4538 Calories from Fat 2270

% Daily Value*

Total Fat 261 g402.2%

Saturated Fat 56.4 g282.2%

Trans Fat 0 g

Cholesterol 210.4 mg

Sodium 3674 mg153.1%

Total Carbohydrates 421 g140.4%

Dietary Fiber 40 g160.2%

Sugars 57.1 g

Protein 144 g288.5%

Vitamin A 267.7% Vitamin C 299.1%

Calcium 173.5% Iron 95.3%

*Based on a 2000 Calorie diet


Pour very hot water over the tomatoes and let them stand until the skins loosen.
Drain, peel, and chop the tomatoes.
Mix them with the olive oil, basil, olives, garlic, and seasonings.
Let the sauce marinate at room temperature for about an hour.
Cook the shells according to the package directions.
Stir in about 1/2 cup of the juices accumulated in the sauce.
Stir in the mozza-rella and toss the hot macaroni until the cheese begins to melt.
Stir in the remaining sauce and the toasted walnuts.
Serve immediately.
Pass grated Romano cheese at the table.