Fresh Fettuccine with Raw Tomato and Herb Sauce
Inspired by techniques from NYT Cooking.
Hot fresh fettuccine under a cold, uncooked sauce of ripe tomatoes, garlic, herbs and Parmesan, made for high summer.
Always check the labels of the products you use.
Method
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Why this label?
- Total fat: 19.8 % of energy (limit ≤ 30%)
- Saturated fat: 6.6 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 1.07 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 3.9 g fibre / 275 g veg (limit ≥ 6.5 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Source of protein: 4.5 g protein per 100 kcal, about 18% of energy (needs ≥ 12%)
- Low saturated fat: 1 g saturated fat per 100 g, 6.6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.29 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 363 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 517 kcal |
| Protein | 23.3 g |
| Carbohydrate | 81.7 g |
| of which sugars | 7.5 g |
| of which free sugars | 0 g |
| Fat | 11.4 g |
| of which saturates | 3.8 g |
| Fibre | 3.9 g |
| Salt | 1.07 g |
Protein per 100 kcal
4.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
