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Rotini With Tomato Basil Sauce Recipe
|Olive oil||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Garlic||4 Clove (20 gm), minced|
|Chopped fresh basil/1 tablespoon dried basil||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Dried oregano||1 Teaspoon (5 Milliliter)|
|Tomatoes||1 Can (10 oz)|
|Coarsely chopped parsley||1 Cup (16 tbs) (Fresh, 250 Milliliter)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Granulated sugar||1 Teaspoon (5 Milliliter)|
|Freshly ground pepper||To Taste|
|Rotini||4 Cup (64 tbs) (1 Liter)|
Serving size: Complete recipe
Calories 2352 Calories from Fat 763
% Daily Value*
Total Fat 89 g136.8%
Saturated Fat 18.5 g92.6%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 1494.9 mg62.3%
Total Carbohydrates 342 g113.9%
Dietary Fiber 46.2 g184.8%
Sugars 44.8 g
Protein 92 g183.5%
Vitamin A 123% Vitamin C 145%
Calcium 90.3% Iron 80.3%
*Based on a 2000 Calorie diet
Stir in basil, oregano and tomatoes, breaking up tomatoes with back of spoon; bring to boil, reduce heat and simmer for 10 minutes or until sauce is reduced and slightly thickened.
Stir in parsley, 1/4 cup (50 mL) of the Parmesan, sugar, and salt and pepper to taste.
Meanwhile, in large pot of boiling salted water, cook rotini according to package directions or until al dente (tender but firm).
Drain well and toss with sauce.
Serve in shallow soup bowls.
Pass remaining Parmesan to sprinkle over.