11 Ingredients
  • 2 tablespoons extravirgin olive oil, divided
  • 6 large tomatoes (about 3 1/2 pounds), cored, cut in half crosswise, and seeded
  • 3 garlic cloves, crushed
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 3/4 teaspoon salt, divided
  • 2 garlic cloves, chopped
  • 2 1/2 tablespoons chopped fresh basil
  • 1/4 teaspoon black pepper
  • 3 1/2 cups hot cooked long fusilli (about 8 ounces uncooked pasta)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • Basil sprigs (optional)
Nutrition
250
13% daily value
8 servings
                                       
                                            vegetarian
     

Fat

8% 5

Saturated

6% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

14% 42

Carbs (net)

- 38

Fiber

15% 4

Sugars

- 6

Sugars, added

- 0

Protein

18% 9

Cholesterol

1% 2

Sodium

12% 279

Calcium

8% 77

Magnesium

11% 47

Potassium

12% 546

Iron

8% 1

Zinc

10% 1

Phosphorus

23% 158

Vitamin A

10% 86

Vitamin C

28% 26

Thiamin (B1)

10% 0

Riboflavin (B2)

6% 0

Niacin (B3)

12% 2

Vitamin B6

18% 0

Folate equivalent (total)

9% 37

Folate (food)

- 37

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

18% 22
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