Whole Wheat Tagliatelle with Tomato Caper Sauce
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(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
567
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 medium sized onion
- 1 garlic clove
- 2 Red Pepperoncini
- 4 Tbsps black Olives (pitted)
- 3 Tbsps vegetable oil
- 700 grams fleshy Tomatoes
- 400 grams Whole Grain Pasta (tagliatelle)
- salt
- peppers
- 1 tsp thyme
- 3 Tbsps olive oil
- 1 tsp honey
- 2 Tbsps Caper
- 4 Tbsps grated Parmesan
- 4 sprigs thyme
Preparation steps
1.
Peel the onion and garlic and chop finely. Rinse the peperoncini, cut in half lengthwise, remove the seeds and inner skins and cut into small cubes. Chop olives. Scald tomatoes, peel and dice. Heat the oil in a pot or in a high pan. Add onion, garlic, peperoncini and olives and sauté. Add tomatoes and cook for about 8 minutes, stirring.
2.
Cook tagliatelle in plenty of salted water according to package instructions.
3.
Mix a pinch of salt with a little pepper, thyme, honey, oil and capers. Add to the sauce and cook for 2-3 minutes.
4.
Season the sauce, drain the tagliatelle and arrange with the sauce on plates. Sprinkle with Parmesan and serve garnished with sprigs of thyme.
