Spaghetti with Spicy Sicilian Tomato Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
512
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 19.9 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Tomatoes
- 2 garlic cloves
- 6 Anchovy fillet (in oil)
- 1 small, dried chili pepper
- 4 Tbsps olive oil
- 100 milliliters dry Red wine
- 400 grams Spaghetti
- salt
- freshly ground peppers
- 4 Tbsps Caper
- 70 grams green Olives (to taste)
- parsley
Preparation steps
1.
Blanch the tomatoes for a few seconds in boiling water. Remove from the water and peel. Cut into quarters, remove the core, and finely dice. Peel the garlic. Finely dice the garlic, anchovies, and the chili. Mix the garlic, anchovies, and the chili. Heat the oil in a pan and sauté the garlic mixture. Add the tomatoes and wine, and simmer for 15 minutes over medium heat.
2.
Cook the spaghetti in boiling salted water until al dente. Mix the capers and chopped olives into the sauce. Season to taste with salt and pepper. Drain the pasta thoroughly, then add to the sauce and toss until combined. Garnish with parsley and serve.
