Directions:
- Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water.
- Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1 1/3 cups pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1819.42 Kcal (7618 kJ) | ||
| Calories from fat | 830.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 92.32g | 142% | |
|---|---|---|---|
| Cholesterol | 259.69mg | 87% | |
| Sodium | 1602.14mg | 67% | |
| Potassium | 380.39mg | 8% | |
| Total Carbs | 206.82g | 69% | |
| Sugars | 13.04g | 52% | |
| Dietary Fiber | 9.88g | 40% | |
| Protein | 45.18g | 90% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 7.3mg | 41% | |
| Calcium | 625.2mg | 63% | |
| Amount Per 100 g | |||
| Calories | 42.93 Kcal (180 kJ) | ||
| Calories from fat | 19.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 142% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 87% | |
| Sodium | 37.8mg | 67% | |
| Potassium | 8.97mg | 8% | |
| Total Carbs | 4.88g | 69% | |
| Sugars | 0.31g | 52% | |
| Dietary Fiber | 0.23g | 40% | |
| Protein | 1.07g | 90% | |
| Vitamin C | 0.3mg | 21% | |
| Iron | 0.2mg | 41% | |
| Calcium | 14.8mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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