Sardine and Caper Tagliatelle

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Sardine and Caper Tagliatelle
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
666
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie666 kcal(32 %)
Protein35.82 g(37 %)
Fat16.98 g(15 %)
Carbohydrates93.02 g(62 %)
Sugar added0 g(0 %)
Roughage2.22 g(7 %)
Vitamin A193.24 mg(24,155 %)
Vitamin D2.77 μg(14 %)
Vitamin E2.15 mg(18 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.24 mg(22 %)
Niacin7.93 mg(66 %)
Vitamin B₆0.25 mg(18 %)
Folate31.56 μg(11 %)
Pantothenic acid0.57 mg(10 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂5.21 μg(174 %)
Vitamin C18.88 mg(20 %)
Potassium819.45 mg(20 %)
Calcium450.9 mg(45 %)
Magnesium51.56 mg(17 %)
Iron4.7 mg(31 %)
Zinc1.53 mg(19 %)
Saturated fatty acids4.32 g
Cholesterol91.41 mg
Author of this recipe:
How healthy are the main ingredients?
saltgarlictomatoBasil

Ingredients

for
4
Ingredients
teaspoon
16 ounces
1 tablespoon
good-quality olive oil
2 cloves
garlic (peeled and crushed)
1 pinch
4
ripe tomatoes (rinsed; trimmed and chopped)
1 ½ cups
skinless, boneless Sardine (in tomato sauce)
½ cup
caperberry (drained)
1 handful
fresh Basil (small)
½ cup
freshly grated Parmesan cheese (to serve)

Preparation steps

1.
Cook the pasta in a pot of boiling salt water according to the package instructions, until the al dente stage.
2.
Meanwhile, prepare the sauce. Heat the oil in a medium pan and saute the garlic for about 30 seconds or until fragrant. Add the red chili flakes, tomatoes and sardines. Heat for about 3 minutes; stir in the caper berries and the basil. Mix well to combine.
3.
Drain the pasta, reserving 1/4 cup of the cooking liquid. Add the pasta to the sauce and mix well,
4.
adding the reserved water to the sauce, one tablespoon at a time. Divide between 4 servings bowls and sprinkle with Parmesan cheese; to taste. Garnish with basil and serve.