#pasta #pastarecipe #tomato #pastatomato
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Recipe:
-30g/capers
-250g/sherry tomatoes
-dill
-parsley
-salt
-pepper
-olive oil
-400g/paste in a spiral
-330ml/tomato sauce with fried onions
-parmesan cheese
-2 (two) ladles of water (where the pasta was cooked)
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Preparation:
On medium heat in olive oil, fry the capers and sherry tomato for 5 minutes.
Then add the tomato sauce, and add the spices and the cooked pasta (adente). Cook it all together for another 5-7 minutes.Add cheese and a little more parsley. The taste is really amazing, and this pasta is cooked in only 10 minutes.
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Nutritional value of the paste per 100 g
Energy value 371 kCal
Proteins 13 g
Carbohydrates 75 g
Sugars 2.7 g
Fiber 3.2 g
Fats 1.5 g of which saturated 0.3 g
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Interesting facts: In the 14th and 15th centuries, dried pasta became popular due to its easy storage. This allowed people to keep pasta on ships when exploring the New World. A century later, pasta was present all over the world during voyages of discovery.
Although tomatoes were introduced to Italy in the 16th century and incorporated into Italian cuisine in the 17th century, the description of the first Italian tomato sauces dates back to the late 18th century: the first written record of pasta with tomato sauce can be found in a cookbook from 1790. L ‘Apicio Moderno’ by the Roman chef Francesco Leonardi.
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