Campellini Pomodori

Cook Time: 15 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Cook

---

Nutritional Content

Allergens: Milk, Wheat, Eggs

Calories: 370 Kcal

Carbohydrates: 44 g

Protein: 16 g

Total Fat: 16 g

Calcium: 350 mg

Sodium: 540 mg

---

Ingredients

10 Servings

• Oil, Olive, 1/2 tsp

• Salt, Iodized 1/8 tsp

• Pasta, Capellini Dry, 1 lb

• Water, Tap, 2 Cup

• Oil, Olive, 1/3 Cup

• Garlic, Whole Fresh, 2 Tbsp 1 tsp

• Tomato, Fresh, 2 lb 8 oz

• Cheese, Parmesan Grated, 10 oz

• Pepper, Red Flakes, 1 1/4 tsp

• Basil, Dried Leaves, 3 Tbsp 1 tsp

25 Servings

• Oil, Olive, 1 1/2 tsp

• Salt, Iodized 1/8 tsp

• Pasta, Capellini Dry, 2 lb 8 oz

• Water, Tap, 1 1/4 Qt

• Oil, Olive, 3/4 Cup

• Garlic, Whole Fresh, 3/4 Cup

• Tomato, Fresh, 6 lb 4 oz

• Cheese, Parmesan Grated, 1 lb 9 oz

• Pepper, Red Flakes, 1 Tbsp

• Basil, Dried Leaves, 1/2 Cup

50 Servings

• Oil, Olive, 1 Tbsp

• Salt, Iodized 1/4 tsp

• Pasta, Capellini Dry, 5 lb

• Water, Tap, 2 1/2 Qt

• Oil, Olive, 1 1/2 Cup

• Garlic, Whole Fresh, 3/4 Cup

• Tomato, Fresh, 12 lb 8 oz

• Cheese, Parmesan Grated, 3 lb 2 oz

• Pepper, Red Flakes, 2 Tbsp

• Basil, Dried Leaves, 1 Cup

100 Servings

• Oil, Olive, 2 Tbsp

• Salt, Iodized 1/2 tsp

• Pasta, Capellini Dry, 10 lb

• Water, Tap, 1 Gal 2 Cup

• Oil, Olive, 3 Cup

• Garlic, Whole Fresh, 1 1/2 Cup

• Tomato, Fresh, 25 lb

• Cheese, Parmesan Grated, 6 lb 4 oz

• Pepper, Red Flakes, 1/2 Cup

• Basil, Dried Leaves, 2 Cup

---

Instructions

1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Cook Pasta: Add 1st portion of Oil and Salt to boiling Water. Add Pasta gradually while stirring. Cook uncovered at a fast boil until al dente (firm to the bite) about 10 min. Stir occasionally to help prevent sticking. Drain and set aside.

2. Heat 2nd portion of Oil. Add Garlic and Tomatoes; cook and stir. Add cooked Pasta to Tomato mixture.

3. Add Red Pepper & Basil. Toss thoroughly. At time of service, sprinkle 1T Parmesan Cheese over each portion.

4. CCP--Maintain >140F for only 4 hr. CCP--Cool: Product must reach 140F to 70F within 2 hr and 70F to 40F within 4 hr. CCP--Reheat: to internal temp 165F held 15 sec within 1 hr-one time only.

   
   
   Print Recipe here