Linguine with Chilli and Sun-Dried Tomato
Nutrition per serving
Calories | 495 kcal |
Protein | 14.8 g |
Carbs | 86.7 g |
Fats | 11.4 g |
Saturated Fat | 1.3 g |
Monounsaturated Fat | 6.3 g |
Polyunsaturated Fat | 1.2 g |
Sugars | 6.8 g |
Fiber | 9.3 g |
Sodium | 303 mg |
Ingredients
Onion | |
Garlic | |
Parsley | |
Tomatoes, Sun-dried, Packed in Oil, Drained | |
Green Chilli Pepper | |
Linguine Pasta | |
Olive Oil | |
Chopped Tomatoes (canned) |
Preparations
1. Peel/finely dice the onion and garlic.
1. Peel/finely dice the onion and garlic.
2. Finely chop the sundried tomatoes and chili.
3. Finely chop parsley.
Cooking instructions
1. Heat ½ tbsp of olive oil in a frying pan over medium heat. Add the onions, garlic, sundried-tomatoes, chilli and a pinch of salt and pepper. Gently cook for about 3-4 minutes until softened.
1. Heat ½ tbsp of olive oil in a frying pan over medium heat. Add the onions, garlic, sundried-tomatoes, chilli and a pinch of salt and pepper. Gently cook for about 3-4 minutes until softened.
2. Stir in the tinned tomatoes with a pinch of salt and pepper and bring to a gentle boil. Lower heat to medium-low and simmer for about 6-8 minutes until thickened.
3. Meanwhile, bring a pot of lightly salted water to boil. Add the pasta and cook for about 8 minutes until al dente. Drain and add to the sauce along with the chopped parsley and gently mix to coat.
4. Serve in a bowl.