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Suggest a better descriptionOver medium-low heat saute onion, garlic, carrots in oil until wilted but not browned (about 10 - 15 minutes)
Chop anchovy fillets and add to vegetables with 1/2 the minced parsley, pressing the anchovies with spoon until melted into sauce (about 5 minutes)
Raise heat slightly and add tomatoes and oregano, stirring frequently until juices have evaporated and tomatoes are reduced to a jam (about 20 minutes)
Turn off heat and stir in capers and olives. Add salt and pepper.
Cook pasta as directed, drain and put in large bowl. Pour sauce over pasta, top with parsley, blend and serve
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 110 | ||
Calories from Fat: 98 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 163mg | 6 % | |
Potassium 66.6mg | 2 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.3g | ||
Protein 0.5g | 1 % | |
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: 110
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