Cook the Book: Salina-Style Spaghettini with Cherry Tomatoes

Cook the Book: Salina-Style Spaghettini with Cherry Tomatoes
7 Ingredients
  • 5 tablespoons extra virgin olive oil
  • 6 dozen small (8 to 10 ounces) ripe cherry tomatoes, cut in half
  • Pinch or up to 1/4 teaspoon cayenne
  • 1 pound dried spaghettini
  • 1 plump garlic clove, peeled and minced
  • 1/2 cup heaping and loosely packed fresh mint leaves
  • 1 1/4 cups (about 2 1/4 ounces) freshly grated ricotta infornata or ricotta salata
Nutrition
435
22% daily value
6 servings
                                       
                                            balanced, high-​fiber, low-​sodium, vegetarian
     

Fat

22% 14

Saturated

14% 3

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 59

Fiber

21% 5

Sugars

- 7

Sugars, added

- 0

Protein

26% 13

Cholesterol

2% 5

Sodium

1% 25

Calcium

7% 72

Magnesium

17% 66

Potassium

18% 645

Iron

14% 2

Zinc

11% 2

Phosphorus

30% 208

Vitamin A

12% 105

Vitamin C

43% 26

Thiamin (B1)

10% 0

Riboflavin (B2)

7% 0

Niacin (B3)

12% 2

Vitamin B6

14% 0

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

14% 3

Vitamin K

27% 21
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