Spaghettini and mini-tomato recipes | SOSCuisine (2024)

84 Ratings

95% would make this recipe again

This version of a specialty from Southern Italy requires very little grilling for the tomatoes, to better bring out the flavor.

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Preparation: 10 mins Cooking time: 10 mins

430 calories/portion

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  • Recipe
  • Info nutrition
  • Ratings( 84 )
  • Mes notes

Ingredients

160 gSpaghetti
20mini tomatoes (cherry, miniature or grape) 1 1/3 tax
10black olives 4 tbsp
2 clovesgarlic, crushed or minced
2 tbspolive oil 30 mL
1/2dried red chili peppers, finely chopped 0.2 g
1 1/4 tspfresh Italian parsley, chopped 2 g
1 tspfresh chives, chopped 1 g
4 sheetsfresh basil, whole 2 g
1 pinchsel[optional] 0.2 g
pepper to taste[optional]

Before you start

Keep serving plates warm by placing them on the stove.

Place astrainerin the kitchen sink to receive the pasta after cooking.

Method

  1. Preheat the oven to 230°C /450°F.
  2. Arrange the mini tomatoes on a baking sheet or oiled baking dish (about 1 teaspoon per serving). Roll them in to coat them well with oil. Roast for 5-7 minutes, until the skin bursts.
  3. To save time, follow the steps below to prepare the sauce and cook the pasta at the same time.Cook the pasta.
  4. Transfer the tomatoes to asauté pan. Add the rest of the oil, the crushed garlic,Red pepperfinely chopped and olives. Dosauter3-4 min.
  5. Pour the drained pasta into thesauté pan. Sprinkle with chopped herbs, mix well, add salt and pepper to taste. Garnish with basil leaves and serve on warm plates.

Nutrition Facts Table

per1 portion (330 g)

Quantity

% daily value

Calories

430

Lipids

14 g

21 %

Saturated1.9 g
+Trans0 g

10 %

Cholesterol

0 mg

Sodium

430 mg

18 %

Carbohydrates

66 g

22 %

Fibers

5 g

21 %

sucres

3 g

Net Carbs

61 g

Proteins

11 g

Vitamine A

29 %

Vitamin C

21 %

Calcium

5 %

Fer

16 %

Plus d'info

Allegations

This recipe is:

Health claims:
Healthy heart
Excellent source of:
Manganese, Selenium, Vitamin A, Vitamin K
Good source of:
Copper, Iron, Fiber, Magnesium, Niacin, Vitamin E, Zinc
Source of :
Folacine, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin C
Low :
Saturated fat
Sans :
Cholesterol, Trans fat, Added sugar

DIABETIC Exchanges

1 serving of this recipe equals:
Food groupTrades
Starchy foods4
Vegetables½
Fats2 ½

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Ratings

84Ratings(50without text)95% would make this recipe again

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This recipe is in the following categories

Pasta|Tomatoes|Main dishes|High in fiber|Low in cholesterol|Halal|Kosher|Vegan|Low in saturated fat|Vegetarian|Healthy heart|High in iron|Italian

Ratings

See all reviews

Anonymous

October 20, 2021 | Would make this recipe again

It's delicious! Very good taste. I took whole wheat pasta to make it healthier. Since I love black olives, I used half a can. I couldn't find any dried chili peppers at the grocery store, so I used a fresh red pepper and didn't cook the mini tomatoes in the oven. It's very rare that I give a recipe 5 stars, because I'm quite picky. But this recipe is worth its weight in gold!

Useful7

Anonymous

October 20, 2021

Super good but I didn't put the cherry tomatoes in the oven, I just sautéed them in the pan otherwise they become too shriveled. Super good the next day as leftovers.

Useful6

November 28, 2008 | Would make this recipe again

Delicious. I made the recipe as is, but used fresh pasta. I think it's better since there isn't really any sauce. Everything ties together better.

Useful5

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Spaghettini and mini-tomato recipes | SOSCuisine (2024)

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