In a skillet, heat oil. Add garlic and anchovies; cook over low heat until almost melted. Chop tomatoes; add to skillet. Stir in olives and capers; cook for 5 minutes. Cook spaghetti according to package directions; drain. Add tomato mixture and mix well. Sprinkle with chopped parsley and serve immediately. Makes 4 to 6 servings. QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]
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|Serving Size: 1 Recipe (1037g)|
|Recipe Makes: 1|
|Calories from Fat: 252 (13%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 8.4mg||3 %|
|Sodium 2254.3mg||78 %|
|Potassium 2042.4mg||54 %|
|Total Carbohydrate 363g||107 %|
|Dietary Fiber 24.6g||99 %|
|Sugars, other 338.3g|
|Protein 67.2g||96 %|
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Calories per serving: 1972
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