Pasta with tomato


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Servings

portion

Ingredients

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raw garlic 1 g
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canned tomato 1 g
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carrot 1 g
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onion 1 g
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celery 1 g
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black peppercorns 1 g
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fresh basil 1 g
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fresh thyme 1 g
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fresh oregano 1 g
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vegetable juice 1 g
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water 1 g
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vegetable oil 1 g
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vinegar 1 g
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ditalini pasta 1 g
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salt 1 g
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tomato sauce 1 g
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Nutritional information (per 1 portion)
265.4
calories
8.6 g
proteins
49.7 g
carbs
3.8 g
fats
2.1 g
salt
Allergens
gluten
ditalini pasta
celery
celery
This information shows the most common allergens that are present in this recipe. However, you should always verify the labels of the ingredients you buy.

Directions

1. Mince raw garlic. Dice onion. Chop celery. Cut carrot into julienne.
2. In a stock pot, saute raw garlic, carrot, onion and celery in vegetable oil until tender.
3. Add black peppercorns, vinegar, fresh basil, canned tomato, salt, vegetable juice, fresh thyme, tomato sauce and fresh oregano. Stir until it is done.
4. In a pot, cook ditalini pasta in water over medium heat until pasta is al dente.
5. In a bowl, mix everything until it comes together.
6. In a serving platter, put pasta.

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