Casarecce Pasta with Tomatoes, Pan-roasted Garlic, Capers and Cannellini beans
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 7 cloves garlic, sliced
- 1/4 cup olive oil
- 2 can chopped italian tomatoes
- 1/2 small bottle of drained capers
- 1 can cannellini beans
- salt to taste
- casarecci pasta
Directions
Saute garlic in olive oil.
Add the tiined tomatoes with half a small bottle of drained capers and reduce.
When the sauce has reduced adjust the seasoning with kosher salt.
Add a can of drained / rinsed cannellini beans with a 1/2 cup of water and reduce sauce again
Pour over casarecce pasta.
Category:Pasta Recipes
Category:Bean Recipes
Category:Italian Recipes
Category:Casarecci Recipes