Tuscany Cavatelli

1. Combine all ingredients together in a large bowl.

2. Cook pasta according to the package directions in salted water, until al dente, then drain.

3. Place hot pasta onto the tomato mixture and toss well.

4. Serve warm or room temperature.

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Nutrient	Quantity
Total fats	28.9973 g
Protein	6.9407 g
Carbohydrates	13.2444 g
Energy	336.8009 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2787 g
Water	82.0396 g
Aspartic acid	0.0455 g
Calcium, Ca	137.0035 mg
Lutein + zeaxanthin	6.181 g
Fiber, total dietary	2.2832 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	33.717 g
Niacin	0.2994 mg
Vitamin A, RAE	6.7185 g
Arginine	0.0415 g
Riboflavin	0.0615 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	0.0919 g
Glutamic acid	0.0645 g
Sodium, Na	997.1927 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3523 g
Total lipid (fat)	28.9973 g
Manganese, Mn	0.2875 mg
Fructose	0.0026 g
Proline	0.0222 g
Fatty acids, total saturated 16:0	3.2484 g
Fatty acids, total saturated 8:0	0.0068 g
Sucrose	0.0002 g
Choline, total	5.3789 mg
Sugars, total	0.897 g
Serine	0.0161 g
Fatty acids, total saturated 10:0	0.0131 g
Fatty acids, total saturated 18:0	0.6041 g
Fatty acids, total saturated 20:4 undifferentiated	0.0007 g
Vitamin B-6	0.0953 mg
Selenium, Se	5.6512 g
Ash	3.9099 g
Fatty acids, total saturated 18:1 undifferentiated	19.3959 g
Pantothenic acid	0.0612 mg
Phenylalanine	0.0161 g
Copper, Cu	0.1669 mg
Betaine	0.1294 mg
Thiamin	0.0244 mg
Retinol	3.9 g
Methionine	0.0057 g
Iron, Fe	1.8003 mg
Carbohydrate, by difference	13.2444 g
Phosphorus, P	120.2734 mg
Folate, total	10.7875 g
Tocopherol, gamma	0.2995 mg
Fatty acids, total saturated 4:0	0.0162 g
Lycopene	0.23 g
Alanine	0.015 g
Cholesterol	5.4019 mg
Valine	0.0238 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	2.7069 g
Glycine	0.0171 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0028 g
Fatty acids, total saturated 14:0	0.0508 g
Zinc, Zn	0.8141 mg
Isoleucine	0.0172 g
Fatty acids, total saturated 12:0	0.0151 g
Fatty acids, total polyunsaturated	3.1042 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0302 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	69.4025 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0003 g
Folate, DFE	10.7875 g
Tryptophan	0.0047 g
Vitamin C, total ascorbic acid	3.5002 mg
Phytosterols	77.24 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0097 g
Tyrosine	0.0105 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	26.7409 g
Fatty acids, total saturated	4.7927 g
Histidine	0.0086 g
Fatty acids, total monounsaturated	20.1585 g
Threonine	0.0122 g
Folate, food	10.7875 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.2875 g
Vitamin E (alpha-tocopherol)	4.198 mg
Fatty acids, total trans	0.0567 g
Magnesium, Mg	28.5153 mg
Lysine	0.0192 g
Potassium, K	159.5819 mg
Cystine	0.0055 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	2 tablespoons	238.68	0	27
Penne	1	35.7204	4.7627	1.134
Parmesan cheese	2 tablespoons	37	4	0.5
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	8.94	1.9836	0.03
red wine vinegar	2 tablespoons	5.662	0.0805	0
caper	0.25 cup	7.912	1.6822	0.2958
red pepper flake	1 pinch	0	0	0
plum tomato	1.5 cups	0	0	0
olive	0.5 cup	0	0	0