Tomato Spaghetti

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Tomato Spaghetti
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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)
Calorie313 cal.(15 %)
Protein9 g(9 %)
Fat11 g(9 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.3 mg(28 %)
Vitamin K47.4 μg(79 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.3 mg(21 %)
Folate86 μg(29 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.3 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39 mg(41 %)
Potassium545 mg(14 %)
Calcium61 mg(6 %)
Magnesium56 mg(19 %)
Iron2.1 mg(14 %)
Iodine4 μg(2 %)
Zinc1 mg(13 %)
Saturated fatty acids1.6 g
Uric acid64 mg
Cholesterol0 mg
Complete sugar5 g

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)
How healthy are the main ingredients?
Tomatoolive oilparsleygarlic cloveOlivesalt

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.

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