Nonna Conti'S Marinara

1. Heat the oil over medium-low heat in a nonreactive saucepan or skillet.

2. Put the garlic in the pan, taking care not to let it brown, and cook until the garlic is soft.

3. Stir in paprika or hot pepper flakes and cook for 15 seconds then pour in the tomatoes with their juices.

4. Bring the sauce to a boil, reduce the heat so it bubbles in a few places, season with salt and basil and let it simmer about 20 minutes until slightly thickened.

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Nutrient	Quantity
Total fats	40.6482 g
Protein	0.1626 g
Carbohydrates	0.6209 g
Energy	361.263 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3134 g
Water	0.1293 g
Aspartic acid	0.0328 g
Calcium, Ca	3.0385 mg
Lutein + zeaxanthin	217.856 g
Fiber, total dietary	0.4014 g
Fatty acids, total saturated 22:0	0.0527 g
Carotene, beta	300.863 g
Niacin	0.1157 mg
Vitamin A, RAE	28.3245 g
Arginine	0.0102 g
Riboflavin	0.0141 mg
Tocopherol, beta	0.0486 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0052 g
Fatty acids, total saturated 20:1	0.1263 g
Glutamic acid	0.026 g
Sodium, Na	1.592 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5091 g
Total lipid (fat)	40.6482 g
Manganese, Mn	0.0183 mg
Fructose	0.0772 g
Proline	0.0266 g
Fatty acids, total saturated 16:0	4.5893 g
Sucrose	0.0093 g
Choline, total	0.7137 mg
Sugars, total	0.1189 g
Serine	0.007 g
Fatty acids, total saturated 18:0	0.7949 g
Vitamin B-6	0.0246 mg
Selenium, Se	0.0724 g
Ash	0.089 g
Fatty acids, total saturated 18:1 undifferentiated	28.8823 g
Pantothenic acid	0.0289 mg
Phenylalanine	0.007 g
Copper, Cu	0.0082 mg
Betaine	0.1221 mg
Thiamin	0.0038 mg
Methionine	0.0023 g
Iron, Fe	0.4699 mg
Carbohydrate, by difference	0.6209 g
Phosphorus, P	3.611 mg
Folate, total	0.5635 g
Tocopherol, gamma	0.3768 mg
Alanine	0.0074 g
Valine	0.0086 g
Fatty acids, total saturated 18:2 undifferentiated	4.0377 g
Glycine	0.009 g
Carotene, alpha	6.8425 g
Glucose (dextrose)	0.0302 g
Fatty acids, total saturated 14:0	0.002 g
Zinc, Zn	0.0498 mg
Isoleucine	0.0066 g
Tocopherol, delta	0.0029 mg
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	4.3511 g
Tocotrienol, gamma	0.001 mg
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.0106 g
Tocotrienol, alpha	0.0454 mg
Vitamin A, IU	566.421 IU
Folate, DFE	0.5635 g
Tryptophan	0.0008 g
Vitamin C, total ascorbic acid	0.0104 mg
Phytosterols	91.5175 mg
Galactose	0.0022 g
Fatty acids, total polyunsaturated 18:1 c	0.0184 g
Fatty acids, total saturated 20:0	0.1682 g
Tyrosine	0.0044 g
Vitamin K (phylloquinone)	25.3044 g
Fatty acids, total saturated	5.6168 g
Histidine	0.0029 g
Fatty acids, total monounsaturated	29.5687 g
Threonine	0.0056 g
Folate, food	0.5635 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	71.139 g
Vitamin E (alpha-tocopherol)	6.1464 mg
Magnesium, Mg	2.047 mg
Lysine	0.0079 g
Potassium, K	26.625 mg
Cystine	0.0026 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Pepper	0	0	0	0
Garlic Clove	2	0	0	0
basil leaf	0.25 cup	0	0	0
italian plum tomato	1 can	0	0	0
garlic flake	1 tablespoon	0	0	0