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Ingredients
- 10 pomodori secchi
- 1 spicchio di aglio
- 3 - 4 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 50 g di cipolla a rondelle
- 30 g di olio extravergine di oliva
- 300 g di pomodori ciliegino interi
- 600 g di acqua
- 1 cucchiaino di sale
- 350 g di pasta tipo penne
- 3 - 4 foglie di basilico fresche, lavate (optional)
- 1 - 2 cucchiai di Parmigiano Reggiano grattugiato (optional)
- Nutrition
- per 1 porzione
- Calories
- 1745 kJ / 417 kcal
- Protein
- 13.2 g
- Carbohydrates
- 73.2 g
- Fat
- 10 g
- Fibre
- 5.7 g
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