Ribbon Pasta with Anchovies and Olives
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 508 kcal | (24 %) | ||
| Protein | 19.4 g | (20 %) | ||
| Fat | 32.7 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Whole wheat ribbon pasta
- Salt and freshly ground pepper
- 3 garlic cloves
- 200 g ripe tomatoes, and Sardellenfielts black olives
- 4-6 tablespoons olive oil
- 50 grams Pine nuts
- 2 tsps green peppers
Preparation steps
1.
Cook pasta in plenty of boiling salted water according to the instructions. Peel garlic and cut into thin slices. Blanch tomatoes briefly, peel, cut in half and remove the seeds. Dice the tomatoes finely.
2.
Drain anchovies fillets and olives. Heat olive oil in a large skillet and saute the pine nuts and garlic.
3.
Add tomatoes, anchovies, olives and green peppercorns and cook until heated through. Season with salt and pepper. Add the drained pasta and toss.
