11 Ingredients
  • Salt
  • 1 pound bucatini pasta
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic, chopped
  • One 28-ounce can tomato puree
  • 2 dry bay leaves
  • A Parmesan rind
  • 2 tablespoons torn fresh basil leaves, plus whole leaves for garnish
  • 2 tablespoons grated Parmesan
  • Freshly ground black pepper
Nutrition
461
23% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

22% 14

Saturated

30% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

23% 69

Carbs (net)

- 64

Fiber

21% 5

Sugars

- 8

Sugars, added

- 0

Protein

31% 16

Cholesterol

7% 22

Sodium

22% 536

Calcium

16% 159

Magnesium

19% 76

Potassium

22% 772

Iron

20% 4

Zinc

12% 2

Phosphorus

38% 265

Vitamin A

11% 103

Vitamin C

24% 14

Thiamin (B1)

7% 0

Riboflavin (B2)

11% 0

Niacin (B3)

16% 3

Vitamin B6

15% 0

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

0% 0

Vitamin E

18% 4

Vitamin K

11% 9
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