Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- Olive oil
- Garlic cloves
- Ripe tomatoes
- Salt
- Ground black pepper
- Fresh cream
- Oregano
- Additional ingredients, as desired
Directions
Finely chop tomatoes or purée them in a food processor —this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce.
Grind garlic to paste.
Heat oil in a frying pan . Using a pan with non-stick coating necessitates less oil.
When oil is hot (but not too hot), turn down heat and add garlic paste.
When garlic is golden-brown, add tomatoes.
Tomatoes have to be cooked until done—they'll look and smell cooked instead of raw, and will be a deeper, redder colour.
Add salt and pepper to taste.
When tomatoes are almost done, add fresh cream to taste. Cook for about 30 seconds.
Add oregano, then cook for another minute.
Add cooked pasta and vegetables.
Serve hot, garnished with herbs (e.g. basil , rosemary ).