Try this Cristinas Vegetarian Summer Pasta recipe, or contribute your own.
Suggest a better descriptionDirections: In a large saute pan, heat the olive oil until hot. Add the garlic, anchovy and red pepper flakes and cook over medium heat, stirring often to blend flavors. Gently mash the tomatoes into bite-sized pieces. Add the tomatoes and salt to the oil mixture and allow to simmer for 30 minutes. Add the olives and parsley. To serve, toss the hot sauce with the cooked pasta. Sprinkle with feta cheese. Serve with crusty bread.
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 1 servings | ||
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Calories: 524 | ||
Calories from Fat: 453 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 15.9g | 80 % | |
Monounsaturated Fat 28.5g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 1432.8mg | 49 % | |
Potassium 159.8mg | 4 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 6.2g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 524
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