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
453
23% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

22% 14

Saturated

30% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

22% 67

Carbs (net)

- 62

Fiber

21% 5

Sugars

- 8

Sugars, added

- 0

Protein

31% 16

Cholesterol

7% 22

Sodium

22% 536

Calcium

18% 180

Magnesium

17% 72

Potassium

12% 579

Iron

16% 3

Zinc

16% 2

Phosphorus

36% 255

Vitamin A

9% 83

Vitamin C

14% 12

Thiamin (B1)

14% 0

Riboflavin (B2)

12% 0

Niacin (B3)

18% 3

Vitamin B6

25% 0

Folate equivalent (total)

8% 32

Folate (food)

- 32

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

40% 6

Vitamin E

17% 3

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 130
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