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Ingredients
Pasta
- 350 g di farina di semola di grano duro + q.b.
- 150 g di acqua
- 2 cucchiai di olio extravergine di oliva
Sugo
- 40 g di olio extravergine di oliva
- 30 g di cipolla rossa di Tropea a fettine
- 350 g di passata di pomodoro
- 20 g di nduja calabrese
- 1 pizzico di sale
- 2 cucchiai di fagioli in scatola
- 1 pizzico di origano secco
Termine della preparazione
- foglie di basilico fresche, a piacere
- Nutrition
- per 1 porzione
- Calories
- 1723 kJ / 412 kcal
- Protein
- 10.8 g
- Carbohydrates
- 61 g
- Fat
- 15.6 g
- Fibre
- 3.9 g
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