Pasta with Tomatoes, Olives and Capers
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
623
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 105 g | (70 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,421 mg | (36 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 yellow onion
- 80 grams black, pitted Olives
- 1 garlic clove
- 2 Tbsps olive oil
- 50 milliliters Port wine
- 6 Beefsteak tomato
- 2 Tbsps Caper
- 1 tsp dried thyme
- 150 milliliters Vegetable broth
- 500 grams Spaghetti
- 2 sprigs Basil
- salt
- freshly ground peppers
Preparation steps
1.
Peel onion and cut into cubes. Drain olives well and cut into quarters. Peel garlic and cut into thin slices.
2.
Heat oil in a pan and sauté onion with garlic and olive. Deglaze pan with wine and simmer for approximately 5 minutes.
3.
Meanwhile, blanch tomatoes, rinse with cold water, peel and cut into small cubes. Add capers and thyme to the pan. Deglaze the pan with broth. Simmer another 5 minutes.
4.
Meanwhile, cook pasta in a pot with plenty of salted water until al dente, drain and mix with the sauce. Rinse basil, shake dry, pluck the leaves from the stems and add to sauce. Season to taste and serve on preheated deep plates.
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