Linguine Pigro (Lazy Tongue)

1. Cook pasta to directions on box.

2. Simmer garlic in a large skillet with oil until fragrant and lightly browned and tender. Do not burn.

3. Add tomato paste stir until color darkens and smells richer. Do not burn.

4. Add olives, pepper and herbs (not fresh parsley).

5. Pour wine in pan and loosen any bits in large skillet. If wine is not flat cook out alcohol.

6. Drain pasta well and add to large skillet.

7. Combine the rest of ingredients in a bowl (Parmigiano, parsley, bread crumbs and nuts).

8. Add half of the contents in the bowl to pasta and sauce in skillet.

9. Toss all ingredients.

10. Serve in pasta bowls and top with the remaining contents in bowl.

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Nutrient	Quantity
Total fats	40.9501 g
Protein	5.4444 g
Carbohydrates	10.5544 g
Energy	428.4268 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.338 g
Water	113.6732 g
Aspartic acid	0.3508 g
Calcium, Ca	65.4127 mg
Lutein + zeaxanthin	633.954 g
Fiber, total dietary	2.5566 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	1042.848 g
Niacin	1.8576 mg
Vitamin A, RAE	92.84 g
Arginine	0.0629 g
Riboflavin	0.1196 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total saturated 20:1	0.1265 g
Glutamic acid	1.0412 g
Sodium, Na	50.4073 mg
Fatty acids, total saturated 16:1 undifferentiated	0.513 g
Total lipid (fat)	40.9501 g
Manganese, Mn	0.2591 mg
Fructose	2.808 g
Proline	0.0603 g
Fatty acids, total saturated 16:0	4.6452 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	0.144 g
Choline, total	29.269 mg
Sugars, total	5.9433 g
Serine	0.076 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	0.8112 g
Fatty acids, total saturated 20:4 undifferentiated	0.0074 g
Vitamin B-6	0.1497 mg
Selenium, Se	4.9618 g
Ash	1.977 g
Fatty acids, total saturated 18:1 undifferentiated	28.9408 g
Pantothenic acid	0.1187 mg
Phenylalanine	0.0789 g
Copper, Cu	0.2444 mg
Betaine	0.2325 mg
Thiamin	0.0577 mg
Retinol	4.25 g
Methionine	0.0178 g
Iron, Fe	3.2344 mg
Carbohydrate, by difference	10.5544 g
Phosphorus, P	79.882 mg
Folate, total	27.397 g
Tocopherol, gamma	0.6461 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0033 g
Lycopene	13806.72 g
Alanine	0.086 g
Cholesterol	7.0833 mg
Valine	0.0655 g
Fatty acids, total saturated 18:2 undifferentiated	4.0499 g
Glycine	0.0621 g
Carotene, alpha	13.92 g
Glucose (dextrose)	2.76 g
Fatty acids, total saturated 14:0	0.0027 g
Zinc, Zn	0.6291 mg
Isoleucine	0.0596 g
Maltose	0.1344 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	4.4054 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.0859 g
Vitamin A, IU	1788.7147 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0017 g
Folate, DFE	27.397 g
Tryptophan	0.0214 g
Vitamin C, total ascorbic acid	28.194 mg
Phytosterols	90.561 mg
Fatty acids, total saturated 20:0	0.1677 g
Starch	0.1056 g
Tyrosine	0.041 g
Vitamin B-12	0.1417 g
Vitamin K (phylloquinone)	216.8272 g
Fatty acids, total saturated	5.6901 g
Histidine	0.0411 g
Fatty acids, total monounsaturated	29.6313 g
Threonine	0.0795 g
Folate, food	27.397 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Vitamin E (alpha-tocopherol)	8.0321 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0047 g
Magnesium, Mg	35.0853 mg
Lysine	0.0864 g
Potassium, K	631.5948 mg
Cystine	0.0237 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	3 tablespoons	358.02	0	40.5
Parsley	3 tablespoons	4.104	0.7216	0.0901
Tomato paste	3 tablespoons	39.36	9.0768	0.2256
Garlic Clove	5	12.6083	0	0.0708
tarragon	1 teaspoon	1.77	0.3013	0.0434
thyme	0.5 tablespoon	1.212	0.2934	0.0202
kalamata olive	10	12.6083	0	0.0708
red pepper flake	0.5 tablespoon	12.6083	0	0.0708
wine	0.25 cup	11.3525	0.1613	0
linguine	0.5	12.6083	0	0.0708
nut almond	1.5 1/2	0	0	0
white breadcrumb	1.5 1/2	12.6083	0	0.0708
parmigiano	0 cup	12.6083	0	0.0708