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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (176g) Recipe makes 3 servings |
||
| Calories 125 | ||
| Calories from Fat 87 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 155mg | 6% | |
| Potassium 424mg | 12% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 4.1g | ||
| Protein 3.0g | 5% | |
Ingredients
- 1 lb home grown tomato, diced with skin on
- 6 cloves garlic, minced (or more)
- 1/4 cup basil, chopped or chiffonaded
- 2 tablespoons olive oil
- 1 1/2 teaspoons anchovy paste
- 1 pinch sugar
- 1 pinch red pepper flakes
- salt and pepper
Directions
1
Mix all ingredients, let sit at room temperature for 3-4 hours.2
Serve over pasta of your choice.3
Makes enough sauce for 1/2 pound pasta.
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- Course > Main Dish
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