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Gemelli with tomato and basil

Blanch 1 kg of ripe tomatoes in boiling water then remove the skin and seeds. Heat three spoons of olive oil in a large pan with a garlic clove (to be removed when the sauce is ready) and a handful of basil, add the chopped tomato pulp. Cook on a high flame, stirring often, until the sauce thickens, add salt and freshly ground pepper and a handful of basil leaves torn into pieces. In the meantime, bring a saucepan of salted water to the boil and cook 400 g of gemelli according to the instructions on the packet. Stir in the sauce and Parmesan or Pecorino cheese.

Ingredients for 4 people
400 gr Gemelli
1 kg ripe tomatoes
1 clove garlic
1 handful of basil
salt
freshly ground pepper
Parmesan or Pecorino cheese

Durum wheat semolina pasta

065 Gemelli

065 Gemelli065 Gemelli confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g