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Pasta al Sugo d'Estate Pasta with Summer Sauce Recipe
|Ripe tomatoes||3 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Canned pitted black olives||4 Ounce, drained (1 Can)|
|Garlic||2 Clove (10 gm), pressed|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cracked red pepper flakes||1⁄4 Teaspoon|
|Macaroni shells||1 Pound (Medium Ones)|
|Mozzarella||1⁄2 Pound, cubed (Can Be Skim-Milk Mozzarella)|
|Walnuts||1 Cup (16 tbs), toasted|
|Grated romano cheese||2 Tablespoon (As An Accompaniment)|
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
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.
Pass grated Romano cheese at the table.