Capellini Pomodoro

1. Heat olive oil and add garlic, cook until garlic turns white.

2. Add diced tomatoes and pepper.

3. Heat through stirring constantly.

4. About 2 to 3 minutes.

5. Remove from heat and add basil and half of the cheese.

6. Toss gently with the pasta.

7. Serve at once and top with remaining cheese.

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Nutrient	Quantity
Total fats	78.2125 g
Protein	103.0553 g
Carbohydrates	39.1056 g
Energy	1279.603 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7607 g
Water	307.4139 g
Aspartic acid	0.1521 g
Calcium, Ca	1156.7536 mg
Lutein + zeaxanthin	1606.2768 g
Fiber, total dietary	0.8511 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	904.1799 g
Niacin	4.2564 mg
Vitamin A, RAE	211.0173 g
Arginine	0.1111 g
Riboflavin	0.5882 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.2885 g
Glutamic acid	0.1832 g
Sodium, Na	1213.9865 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0503 g
Total lipid (fat)	78.2125 g
Manganese, Mn	0.5994 mg
Fructose	0.007 g
Proline	0.0496 g
Fatty acids, total saturated 16:0	9.5667 g
Fatty acids, total saturated 8:0	0.0482 g
Sucrose	0.0001 g
Choline, total	240.3943 mg
Sugars, total	1.4844 g
Serine	0.0533 g
Fatty acids, total saturated 10:0	0.1076 g
Fatty acids, total saturated 18:0	2.0439 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.6868 mg
Selenium, Se	95.7632 g
Ash	10.1513 g
Fatty acids, total saturated 18:1 undifferentiated	52.66 g
Pantothenic acid	0.1388 mg
Phenylalanine	0.0615 g
Copper, Cu	1.0196 mg
Betaine	0.2366 mg
Thiamin	0.4847 mg
Retinol	135.1689 g
Methionine	0.0199 g
Iron, Fe	10.5741 mg
Carbohydrate, by difference	39.1056 g
Phosphorus, P	1242.4835 mg
Folate, total	91.9975 g
Tocopherol, gamma	0.6807 mg
Fatty acids, total saturated 4:0	0.1378 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Lycopene	0.115 g
Alanine	0.0567 g
Cholesterol	187.0097 mg
Valine	0.074 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	7.2891 g
Glycine	0.0611 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.0071 g
Fatty acids, total saturated 14:0	0.4339 g
Zinc, Zn	6.3271 mg
Isoleucine	0.0576 g
Fatty acids, total saturated 12:0	0.1196 g
Fatty acids, total polyunsaturated	8.4587 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0969 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	1968.0841 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	91.9975 g
Tryptophan	0.0193 g
Vitamin C, total ascorbic acid	8.8469 mg
Phytosterols	159.649 mg
Galactose	0.0774 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.2981 g
Fatty acids, total saturated 6:0	0.0817 g
Tyrosine	0.0343 g
Vitamin B-12	4.3355 g
Vitamin K (phylloquinone)	162.7632 g
Fatty acids, total saturated	13.0489 g
Histidine	0.029 g
Fatty acids, total monounsaturated	54.0913 g
Threonine	0.0497 g
Folate, food	91.9975 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	13.1846 g
Vitamin E (alpha-tocopherol)	12.3084 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	124.1463 mg
Lysine	0.0654 g
Potassium, K	1432.4036 mg
Cystine	0.0165 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	0.33 cup	636.48	0	72
Parmesan cheese	3 ounces	314.6794	34.0194	4.2524
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	4	17.88	3.9672	0.06
Basil	1 ounce	6.5204	0.7513	0.1814
plum tomato	2	302.6	0	1.7
angel hair pasta	12 ounces	302.6	0	1.7