Tomato Spaghetti
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
313
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 47.4 μg | (79 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs Spaghetti
- ¼ cup olive oil
- 4 flat Anchovy fillet (drained and coarsely chopped)
- 3 cloves garlic cloves (minced)
- ½ tsp crushed Red pepper flakes
- 4 cups canned Tomatoes
- 15 black Olives (pitted)
- 2 Tbsps Caper (drained)
- ½ cup fresh parsley (chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Bring 4 quarts of salted water to a boil; cook pasta until al dente or according to package instructions. Drain and keep warm.
2.
In a large skillet heat the oil of medium-high heat. Add the anchovies, garlic, and red pepper flakes. Cook for several minutes or until the anchovies dissolve. Add the tomatoes, juice, olives, and capers. Stirring well to incorporate. Simmer for about 10 minutes, or until the sauce reduces slightly and thickens.
3.
Add spaghetti to sauce. Toss to coat. Add parsley, season with salt and pepper. Gently toss and divide among plates. Serve.
