Spaghetti with Pepper Sauce
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
667
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 667 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 352 mg | (35 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- salt
- paprika (200 grams of red, green and yellow)
- 250 grams white onions
- 4 Tbsps olive oil
- 4 Tbsps Caper
- 3 Tbsps Red wine vinegar
- 1 can peeled Tomatoes (240 grams)
- 1 Tbsp balsamic vinegar
- 1 pinch sugar
- salt
- freshly ground peppers
- 100 grams planed aged pecorino romano
Preparation steps
1.
Trim peppers, rinse, cut in half, remove seeds and ribs and cut into 2 cm (approximately 3/4 inch) pieces. Peel the onions and cut lengthwise into slices.
2.
Cook peppers and onions in hot olive oil 3-4 minutes. Add red wine vinegar and tomatoes with the juice. Chop tomatoes coarsely and season strongly with vinegar, sugar, salt and pepper. Simmer for about 7 minutes. Mix in the capers.
3.
Cook pasta in boiling salted water until al dente. Serve with pepper sauce and grated pecorino.
4.
(Plane pecorino with a vegetable peeler.)
