Capellini With Tomato And Arugula (Rocket)

1. Bring 5 litres water to boil, add salt and pasta cook until al dente.

2. Meanwhile heat olive oil in pan and fry garlic until lightly browned.

3. Add tomatoes and pinch of salt. Cook 2 minutes on high heat.

4. Reduce heat and addrocket leaves and cook further 2 minutes.

5. Drain pasta reserving a little liquid.

6. Return pasta to saucepan, add liquid and stir through tomato sauce.

7. Season to taste and serve immediately.

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Nutrient	Quantity
Total fats	2 g
Protein	79.2 g
Energy	356 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.068 g
Water	314 g
Calcium, Ca	472 mg
Niacin	4.4 mg
Vitamin A, RAE	120 g
Riboflavin	0.6 mg
Sodium, Na	272 mg
Fatty acids, total saturated 16:1 undifferentiated	0.06 g
Total lipid (fat)	2 g
Fatty acids, total saturated 16:0	0.36 g
Choline, total	260 mg
Fatty acids, total saturated 18:0	0.14 g
Fatty acids, total saturated 20:4 undifferentiated	0.208 g
Vitamin B-6	0.48 mg
Selenium, Se	67.2 g
Ash	4.8 g
Fatty acids, total saturated 18:1 undifferentiated	0.292 g
Copper, Cu	1 mg
Thiamin	0.48 mg
Retinol	120 g
Iron, Fe	5.6 mg
Phosphorus, P	720 mg
Folate, total	60 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.092 g
Cholesterol	200 mg
Fatty acids, total saturated 18:2 undifferentiated	0.132 g
Fatty acids, total saturated 14:0	0.008 g
Zinc, Zn	4 mg
Fatty acids, total polyunsaturated	0.68 g
Vitamin A, IU	400 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.048 g
Folate, DFE	60 g
Vitamin B-12	4 g
Vitamin K (phylloquinone)	0.4 g
Fatty acids, total saturated	0.508 g
Fatty acids, total monounsaturated	0.352 g
Folate, food	60 g
Vitamin E (alpha-tocopherol)	2 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.132 g
Magnesium, Mg	80 mg
Potassium, K	920 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sea salt	2 tablespoons	356	0	2
Extra virgin olive oil	4 tablespoons	356	0	2
Garlic Clove	2	356	0	2
salt pepper	0	356	0	2
rom tomato	8	356	0	2
arugula	1 bunch	0	0	0
capellini	400 g	356	0	2