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
326
16% daily value
8 servings
                                       
                                            balanced, low-​sodium, vegetarian
     

Fat

16% 11

Saturated

10% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

16% 48

Carbs (net)

- 45

Fiber

15% 4

Sugars

- 5

Sugars, added

- 0

Protein

19% 10

Cholesterol

1% 4

Sodium

1% 19

Calcium

5% 54

Magnesium

12% 50

Potassium

10% 484

Iron

10% 2

Zinc

11% 1

Phosphorus

22% 156

Vitamin A

9% 79

Vitamin C

22% 19

Thiamin (B1)

9% 0

Riboflavin (B2)

7% 0

Niacin (B3)

11% 2

Vitamin B6

16% 0

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

14% 2

Vitamin K

13% 16
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