Bring salted water to a boil. Add penne and cook for 8 to 10 minutes or until tender but still firm to the bite. Meanwhile in a large saucepan heat the olive oil over moderate heat. When hot add the garlic and saute for a few seconds. Add the tomatoes, oregano, red pepper flakes, capers and olives. Simmer the sauce, covered, for 10 minutes. Uncover and simmer another 10 minutes, stirring on occasion, for 20 minutes. When done stir in the anchovies, beans, salt and pepper and simmer 5 minutes to heat through. Drain pasta and portion it out into a great big bowl. Spoon the sauce on the top and toss lightly. Garnish with parsley. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC format by Gail Shermeyer, firstname.lastname@example.org Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6540 Posted to MC-Recipe Digest V1 #495 by email@example.com (Shermeyer-Gail) on Mar 02, 1997.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.3mg||19 %|
|Sodium 190.1mg||7 %|
|Potassium 181.1mg||5 %|
|Total Carbohydrate 47.1g||14 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 46.7g|
|Protein 9.8g||14 %|
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Calories per serving: 287
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