| 4 Tbsp. crushed red chile |
2 teaspoons |
$1.09 per 4 ounces
|
$0.06 |
| 1/2 c. sun-dry tomatoes |
1 tablespoon |
$2.79 per 3 1/2 ounces
|
$0.13 |
| 1 c. black olives, cured in |
2 tablespoons |
n/a
|
|
| 1/2 c. fresh basil, minced |
1 tablespoon |
$2.59 per cup
|
$0.22 |
| 1/2 c. fresh Italian parsley |
1 tablespoon |
$1.09 per cup
|
$0.09 |
| 1 Tbsp. grated lemon peel |
1/2 teaspoon |
n/a
|
|
| 30 ml garlic, chopped |
1.01 teaspoons |
$4.00 per pound
|
$0.03 |
| 1/2 c. extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 2 Tbsp. oil from the tomatoes |
1 teaspoon |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 tsp freshly grnd black pepper |
1/3 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 3/4 lb parmesan cheese, grated |
2 oz |
$5.49 per 6 ounces
|
$1.83 |
| 1 lb penne pasta |
2 2/3 oz |
$1.25 per pound
|
$0.21 |
| Total per Serving |
$2.82 |
| Total Recipe |
$16.95 |
Suggestions?