Black Olive and Tomato Penne
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
1807
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,807 cal. | (86 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 342 g | (228 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 26.4 g | (88 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,189 mg | (30 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 286 mg | (95 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 cups Penne
- 4 Tbsps olive oil
- 2 cloves garlic cloves
- 4 Anchovy fillet (in salt, rinsed and patted dry)
- 2 cups chopped Tomatoes (tinned)
- ¼ cup Caper (drained)
- ⅔ cup pitted, black Olives (drained and roughly chopped)
- Chili powder
- 2 Tbsps parsley
Preparation steps
1.
Boil the pasta in salted water until al dente.
2.
Heat the oil in a pan, crush the garlic into the oil and add the anchovies. Fry for 2-3 minutes at a high heat until the anchovies disintegrate. Add the tomatoes and braise for around 5 minutes.
3.
Add the capers and olives and heat through for 2-3 minutes. Season the sauce to taste with salt, chilli powder and ground black pepper.
4.
Drain the pasta and stir through the sauce. Divide between pasta bowls and serve sprinkled with parsley.
