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Pasta with Raw Tomato & Lemon Infused Olive Oil

 
One serving costs about $0.67

$0.67 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,primal,gluten free,primal side dish,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:41%

Spoonacular Score: 41%

 

Pasta with Raw Tomato & Lemon Infused Olive Oil requires roughly 45 minutes from start to finish. Watching your figure? This gluten free and primal recipe has 269 calories, 1g of protein, and 30g of fat per serving. For 67 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of extra virgin olive oil, salt and chili flakes, aged pecorino, and a handful of other ingredients are all it takes to make this recipe so tasty. 8 people have tried and liked this recipe. It is brought to you by Foodista. Not a lot of people really liked this hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Garlic and Lemon Infused Olive Oil, Olive Oil Poached Tunan Infused with Thyme, Lemon, and Shallots, and Crudite with Infused Olive Oil and Balsamic.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
1.06 cups
1.06 cups extra virgin olive oil
extra virgin olive oil
3
3  lemon zest
lemon zest
1 kilo
1 kilo canned tomatoes
canned tomatoes
some
some salt and chili flakes
salt and chili flakes
1 handful
1 handful aged pecorino
aged pecorino
1.06 cups extra virgin olive oil
1.06 cups
extra virgin olive oil
3  lemon zest
3
lemon zest
1 kilo canned tomatoes
1 kilo
canned tomatoes
some salt and chili flakes
some
salt and chili flakes
1 handful aged pecorino
1 handful
aged pecorino

Equipment

bowl
bowl
bowl
bowl


Instructions

A day or so before you would like to use the sauce combine lemon zest and oil in a bowl, cover and allow to sit out. The next day, strain out zest from oil and drizzle slowly into passed tomatoes as you constantly stir. When all the oil is incorporated, season with salt and pepper. Allow the sauce to sit once more for a bit to allow the flavors to come together. To serve: Give the sauce a good stir as it will have surely separated and toss with hot thin pasta and a sprinkle of grated aged pecorino (sheep's milk cheese) or parmesan.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.67
Ingredient
250 milliliters extra virgin olive oil
3 lemon zest
some salt and chili flakes
1 handful aged pecorino
Price
$2.72
$1.50
$0.83
$0.32
$5.37

Nutritional Information

Quickview
268 Calories
0.84g Protein
29g Total Fat
1g Carbs
3% Health Score
Limit These
Calories
268k
13%

Fat
29g
46%

  Saturated Fat
4g
28%

Carbohydrates
1g
1%

  Sugar
0.24g
0%

Cholesterol
3mg
1%

Sodium
76mg
3%

Get Enough Of These
Protein
0.84g
2%

Vitamin E
4mg
33%

Vitamin K
19µg
18%

Vitamin A
610IU
12%

Fiber
0.94g
4%

Vitamin C
2mg
4%

Vitamin B6
0.06mg
3%

Vitamin B2
0.05mg
3%

Iron
0.55mg
3%

Calcium
28mg
3%

Phosphorus
18mg
2%

Manganese
0.04mg
2%

Selenium
0.99µg
1%

Vitamin B3
0.28mg
1%

Zinc
0.2mg
1%

Potassium
45mg
1%

Copper
0.02mg
1%

Vitamin B12
0.06µg
1%

Magnesium
4mg
1%

covered percent of daily need

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