Spaghetti Alla Puttanesca
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(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 303 mg | (8 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup Olives (heaped)
- 6 Anchovy fillet
- 4 garlic cloves
- 2 dried chili peppers
- 3 Tbsps olive oil
- 1 ¾ cups chopped Tomatoes (canned)
- 1 Tbsp Caper
- 14 ozs Spaghetti
- salt
- freshly ground peppers
Preparation steps
1.
Coarsely chop the olives and the anchovies.
2.
Peel and finely chop the garlic. Saute in hot oil for approximately 2 minutes with the chili peppers and the sardines.
3.
Add the tomatoes and simmer gently for about 10 minutes.
4.
Cook the spaghetti in well salted boiling water until al dente.
5.
Add the capers and olives to the sauce. Season with salt and pepper.
6.
Combine the sauce with the well drained spaghetti. Serve.
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