9 Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/2 red onion, roughly chopped 1 carrot, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1/3 cup red wine
  • 1 28-ounce can whole peeled tomatoes
  • 1 tablespoon finely chopped fresh parsley
  • Kosher salt and freshly ground pepper
  • 1 pound orecchiette or medium shells, cooked until al dente
  • Shredded parmigiano-reggiano cheese, for serving
Nutrition
174
9% daily value
4 servings
                                       
                                           
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

3% 10

Carbs (net)

- 5

Fiber

19% 5

Sugars

- 6

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

36% 873

Calcium

8% 85

Magnesium

7% 27

Potassium

10% 490

Iron

8% 2

Zinc

3% 0

Phosphorus

7% 48

Vitamin A

5% 48

Vitamin C

31% 28

Thiamin (B1)

96% 1

Riboflavin (B2)

10% 0

Niacin (B3)

10% 2

Vitamin B6

20% 0

Folate equivalent (total)

7% 28

Folate (food)

- 28

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

21% 3

Vitamin K

31% 37
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