Pasta with Tomato, Anchovies and Capers
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
331
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 331 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 362 mg | (9 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 7 ozs Spaghetti
- 3 Tbsps olive oil
- 1 tsp crushed Red pepper flakes
- 2 cloves garlic cloves (crushed)
- 8 Anchovy fillet (finely chopped)
- 1 cup cherry Tomatoes (quartered)
- 1 Tbsp Caper
- 1 handful Basil (shredded)
- 4 caperberry (to garnish)
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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