Cook the Book: Mostaccioli with Tomato 'Pesto'

Cook the Book: Mostaccioli with Tomato 'Pesto'
9 Ingredients
  • 1/4 cup (one 6-ounce can) tomato paste, preferably organic
  • 3/4 cup plus 2 tablespoons extra virgin olive oil
  • 1/2 cup plus 1 tablespoon pine nuts
  • 1/4 teaspoon kosher or sea salt
  • 1/4 to 1/2 teaspoon cayenne or crushed red pepper flakes
  • 2 tablespoons tomato juice
  • 2 plump garlic cloves, trimmed, peeled, and roughly chopped
  • 1 pound dried mostaccioli, penne, or rigatoni
  • Freshly grated pecorino Romano
Nutrition
670
34% daily value
6 servings
                                       
                                            vegetarian
     

Fat

64% 41

Saturated

26% 5

Trans

- 0

Monounsaturated

- 26

Polyunsaturated

- 8

Carbs

21% 64

Carbs (net)

- 60

Fiber

16% 4

Sugars

- 6

Sugars, added

- 0

Protein

26% 13

Cholesterol

- 0

Sodium

13% 308

Calcium

3% 31

Magnesium

20% 85

Potassium

12% 549

Iron

15% 3

Zinc

19% 2

Phosphorus

35% 242

Vitamin A

3% 25

Vitamin C

11% 10

Thiamin (B1)

12% 0

Riboflavin (B2)

10% 0

Niacin (B3)

17% 3

Vitamin B6

15% 0

Folate equivalent (total)

6% 22

Folate (food)

- 22

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

47% 7

Vitamin K

24% 29

Sugar alcohols

- 0

Water

- 34
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