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Recipe by
Pasta alla Sorrentina is a typical first course of Neapolitan cuisine. It is characterized by a dressing of fresh tomato, mozzarella, and basil, which give it a fresh and tasty flavor. This dish is ideal to enjoy during the summer season, when tomatoes are at their peak ripeness.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Cut the tomatoes and mozzarella into pieces, chop the basil, and put everything in a bowl
Step 2 of 5: Add salt, pepper, and olive oil, then let it rest for about an hour
Step 3 of 5: Meanwhile, boil the pasta
Step 4 of 5: When it is cooked, pour this quick sauce over it
Step 5 of 5: If desired, you can add chopped garlic or oregano
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving176 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,273 kJ543 kcal | 1,291 kJ309 kcal |
| Fat | 16.14 g | 9.17 g |
| of which saturated fatty acids | 8.87 g | 5.04 g |
| Carbohydrates | 72.58 g | 41.24 g |
| of which sugars | 3.57 g | 2.03 g |
| Fibre | 2.75 g | 1.56 g |
| Protein | 26.56 g | 15.09 g |
| Salt | 0.16 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
