Black Olive and Tomato Penne

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Black Olive and Tomato Penne
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie474 kcal(23 %)
Protein13.52 g(14 %)
Fat19.83 g(17 %)
Carbohydrates64.71 g(43 %)
Sugar added0 g(0 %)
Roughage1.82 g(6 %)
Vitamin A77.45 mg(9,681 %)
Vitamin D0 μg(0 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.42 mg(42 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.97 mg(58 %)
Vitamin B₆0.21 mg(15 %)
Folate88.3 μg(29 %)
Pantothenic acid0.63 mg(11 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C11.82 mg(12 %)
Potassium331.7 mg(8 %)
Calcium66.23 mg(7 %)
Magnesium94.21 mg(31 %)
Iron4.48 mg(30 %)
Zinc2.32 mg(29 %)
Saturated fatty acids2.31 g
Cholesterol4.25 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8 cups
4 tablespoons
2 cloves
4
Anchovy fillet (in salt, rinsed and patted dry)
2 cups
chopped tomatoes (tinned)
¼ cup
Caper (drained)
cup
pitted, black Olives (drained and roughly chopped)
2 tablespoons

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.