Pasta with Tomato, Anchovies and Capers

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Pasta with Tomato, Anchovies and Capers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
597
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie597 kcal(28 %)
Protein20.11 g(21 %)
Fat25.32 g(22 %)
Carbohydrates77.26 g(52 %)
Sugar added0 g(0 %)
Roughage1.45 g(5 %)
Vitamin A122.3 mg(15,288 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.42 mg(38 %)
Niacin14.32 mg(119 %)
Vitamin B₆0.4 mg(29 %)
Folate131.85 μg(44 %)
Pantothenic acid0.96 mg(16 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C11.43 mg(12 %)
Potassium619.67 mg(15 %)
Calcium92.79 mg(9 %)
Magnesium120.48 mg(40 %)
Iron4.93 mg(33 %)
Zinc2.91 mg(36 %)
Saturated fatty acids3.55 g
Cholesterol17.01 mg

Ingredients

for
2
Ingredients
7 ounces Spaghetti
3 tablespoons olive oil
1 teaspoon crushed Red pepper flakes
2 cloves garlic (crushed)
8 Anchovy fillet (finely chopped)
1 cup cherry tomatoes (quartered)
1 tablespoon Caper
1 handful Basil (shredded)
4 caperberry (to garnish)
How healthy are the main ingredients?
tomatoolive oilBasilgarlic

Preparation steps

1.
Cook the spaghetti in a large saucepan of boiling salted water according to the packet instructions.
2.
Meanwhile, heat the oil in a saute pan and add the chilli, garlic and anchovy. Stir-fry until the anchovy starts to melt into the oil, then add the tomatoes and capers.
3.
Stir over a medium heat until the pasta has finished cooking and the tomatoes have broken down into a thick sauce. Stir in the basil.
4.
Drain the pasta, reserving a little of the cooking water, and add it to the saute pan. Stir over a low heat for a minute to help it absorb some of the sauce, adding a little of the reserved pasta cooking water if it looks too dry.
5.
Divide the spaghetti between two warm bowls and garnish with caperberries. Serve immediately.
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