Directions:
- Stir together the tomatoes, basil, red wine vinegar, olive oil, and oregano in a bowl; allow mixture to stand at least 10 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the tagliatelle pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm, about 8 minutes. Drain well. Mix the hot cooked tagliatelle into the tomato mixture; sprinkle with Parmesan cheese to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.62 Kcal (1238 kJ) | ||
| Calories from fat | 66.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 0% | |
| Sodium | 31.99mg | 1% | |
| Potassium | 466.14mg | 10% | |
| Total Carbs | 46.91g | 16% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 0.7mg | 4% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 110.98 Kcal (465 kJ) | ||
| Calories from fat | 25.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 11% | |
|---|---|---|---|
| Cholesterol | 0.34mg | 0% | |
| Sodium | 12.01mg | 1% | |
| Potassium | 174.99mg | 10% | |
| Total Carbs | 17.61g | 16% | |
| Sugars | 2.08g | 22% | |
| Dietary Fiber | 1.71g | 18% | |
| Protein | 3.23g | 17% | |
| Vitamin C | 9.8mg | 44% | |
| Iron | 0.2mg | 4% | |
| Calcium | 24mg | 6% | |
* 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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