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1. Cook Spaghetti as directed.
2.Heat oil, garlic, red pepperflakes, and anchovies in skillet over medium heat; cook stirring frequently until garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes, capers, olives and parsely and reserved juice. Simmer about 8 minutes until thickened.
3. Pour sauce over cooked pasta and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 786 | ||
Calories from Fat: 304 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.7g | 45 % | |
Saturated Fat 4.8g | 24 % | |
Monounsaturated Fat 22.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 1345.5mg | 46 % | |
Potassium 1071.8mg | 28 % | |
Total Carbohydrate 102.3g | 30 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 93.2g | ||
Protein 21.8g | 31 % | |
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: 786
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