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Has dairy from:
Has gluten from:
angel hair pasta (dry)
Has pasta from:
angel hair pasta (dry)
Not Mediterranean due to:
Not vegan due to:
Not vegetarian due to:
Not pescetarian due to:
Not paleo due to:
angel hair pasta (dry) parmigiano reggiano
This recipe has no customizations.
Nutrition to Balance
This recipe has Fiber as 91.4% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.9% of RDA
• Calories: 52.2% of RDA
• Carbs: 64.3% of RDA
• Fat (total lipid): 38.9% of RDA
• Fiber: 91.4% of RDA
• Fructose: 8.2% of RDA
• Protein: 22.4% of RDA
• Sodium: 22.9% of RDA
• Sugar: 18.3% of RDA
• Vitamin A (IU): 70.6% of RDA
• Vitamin B6: 32.6% of RDA
• Vitamin C: 37.4% of RDA
• Iron: 2.6% of RDA
• Magnesium: 80.7% of RDA
• Manganese: 26.7% of RDA
• Niacin: 35.4% of RDA
• Potassium: 32.5% of RDA
• Zinc: 31.9% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Heat up a large pot of water for the pasta so it will be boiling when you need it.
Heat olive oil gently in a large sauté pan over medium-low heat. Add garlic and chili flakes and cook just until fragrant, about 1 minute.
Turn the heat up a bit and add wine to the pan; cook until it’s mostly reduced. This is to capture the flavor of the wine without adding unnecessary liquid.
Meanwhile, get the tomatoes ready. If they are all very small and uniform, you don’t need to cut them. Cut larger tomatoes in half or in uniform-size pieces.
Once wine is reduced, add them to the pan. Cook until they are beginning to burst, about 10 to 15 minutes. Season generously with salt.
Season pasta water very generously and cook pasta in rapidly boiling water for just 1 minute if using fresh, or a bit under al dente according to package instructions if using dried (You are going to finish cooking the pasta in the tomato sauce so you want it to be slightly underdone).
Using tongs, lift pasta from boiling water and place it directly into the tomatoes. Add cheese and mix everything together until evenly coated. You can add a bit of pasta water if you need it, but the tomatoes should have released enough liquid on their own to form a sauce. Stir in chives and add salt to taste.
Garnish with another drizzle of olive oil, and flaky sea salt (if desired).
This recipe has the following nutrient totals:
Protein 25.2 g
Carbohydrates 177 g
Iron 0.50 mg
Fiber 25.6 g
Calcium 18.8 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.