Spaghetti with Tomatoes, Olives and Capers
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 11.7 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 80 grams black Olives (pitted)
- 3 Anchovy fillet (inserted in brine)
- 2 Tbsps Caper
- 500 grams ripe Tomatoes
- 2 garlic cloves
- 3 Tbsps olive oil
- 1 dried chili pepper
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
- 400 grams Spaghetti
Preparation steps
1.
Drain and coarsely chop the olives, capers, and anchovies.
2.
Blanch the tomatoes in boiling water, then remove. Peel and quarter the tomatoes, then remove the core and finely dice. Peel and finely chop the garlic. Sauté the garlic and chili pepper in the oil. Add in the anchovies and tomato paste, sauté briefly, and add the tomatoes. Simmer for 5 minutes over medium heat, stirring occasionally. Add the capers and olives, then season to taste with salt and pepper. Cook the spaghetti in boiling salted water until al dente. Drain the pasta, then add to the sauce, and toss to combine. Divide into plates, garnish with basil, and serve.
