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Nutrition Facts
Serving Size 323 g
(Approx. 6 Servings)
Amount Per Serving
Calories 390 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 105 mg 4%
Total Carbohydrate 64 g 21%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 13 g
Vitamin A 20% Iron 15%
Vitamin C 25% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pomodoro Pasta with Fresh Herbs
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Lb Central Market Linguine IGP Pasta di Gragnano
2 Tbsp extra virgin olive oil
1/2 cup(s) white onion, diced
3 garlic cloves, minced
1/3 cup(s) dry white wine
1 Tsp dried oregano
2 Pt organic grape tomatoes
1/4 cup(s) basil, chopped
1/4 cup(s) Pecorino Romano, grated or shredded, plus more as needed
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Prepare pasta according to package directions, drain and place in a bowl. Toss pasta with a tablespoon to keep it from sticking.
In a large non-stick skillet, add olive oil, onions and garlic. Sauté 3 to 4 minutes or until garlic is fragrant.
Add white wine to garlic and onions and bring to a simmer. Continue to cook until liquid is almost all evaporated.
Add oregano and cherry tomatoes and cook several minutes until tomatoes soften and blister.
Add cooked pasta and toss to coat.
Garnish pasta with chopped basil and Pecorino, season to taste as needed and serve.


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