Spicy Spaghetti with Capers
Spicy Spaghetti with Capers - Quick and indulgent for pasta lovers who appreciate spiciness
Healthy, because
Even smarter
Nutritional values
It's true: Really low-fat is different. But it doesn't matter, on the contrary: Because olive and rapeseed oil provide highly welcome "good" unsaturated fatty acids that protect the heart and vessels and keep the cholesterol level in balance.
With wholemeal pasta the nutrient balance can be increased even further - but then plan a slightly longer cooking time!
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.2 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 183 mg | (5 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 14 ozs Spaghetti
- salt
- 1 red chili pepper
- 2 garlic cloves
- 1 shallot
- 6 sprigs Basil
- 1 lemon
- 3 Tbsps Caper (from a jar)
- 2 Tbsps Canola oil
- 5 Tbsps olive oil
- peppers
Kitchen utensils
Preparation steps
Cook spaghetti according to package directions in plenty of boiling salted water until al dente. Meanwhile, halve chile pepper lengthwise, remove the seeds, rinse and finely chop.
Peel the garlic and shallot and chop very finely.
Rinse basil, shake dry, pluck leaves and cut into narrow strips.
Rinse lemon, wipe dry and finely grate about 2 teaspoons lemon rind (save rest of the lemon for another use). Drain the capers.
Heat the canola oil and olive oil in a pan. Add garlic and shallot and sauté until translucent. Add chile pepper and capers and cook briefly.
Drain the spaghetti in a sieve, taking care to collect 75 ml (approximately 1/3 cup) of cooking water. Stir cooking water with the lemon zest and the chile pepper-oil mixture. Season with salt and pepper, mix in a bowl with the spaghetti and basil and serve.
