Spaghetti with Anchovies
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
562
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- salt
- 3 Tomatoes
- 2 Red Pepperoncini
- 50 grams Olives (pitted)
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Caper (Glass)
- 1 tsp lemon zest
- 1 handful Basil
- freshly ground peppers
- 8 Anchovy fillet (from a jar)
- 40 grams grated Parmesan
Preparation steps
1.
Cook spaghetti in boiling salted water until al dente.
2.
Blanch the tomatoes in boiling water, peel, quarter, core and dice. Rinse, trim and chop the peperoncini. Cut olives cut into strips. Peel onion and garlic and chop finely. Sauté onion, garlic and peperoncini in a pan in oil until translucent. Add tomatoes, olives, capers and lemon zest and simmer 1-2 minutes. Rinse the basil, pat dry and cut into fine strips. Toss the drained spaghetti with vegetables and basil and season with salt, pepper and lemon juice. Transfer to plates, place anchovies on top and serve sprinkled with Parmesan.
