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Suggest a better descriptionSaute the minced garlic in a combination of the olive oil and the oil from the anchovies. Press and drain the tomatoes and add to the garlic/oil. Stir in the anchovies, oregano and parsley and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally. Pour over the spaghetti and grate on some parmesan cheese. Posted to rec.food.recipes by Joel.Ehrlich@salata.com (Joel Ehrlich) on 94.
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Serving Size: 1 Cup (460g) | ||
Recipe Makes: 1 Cup | ||
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Calories: 146 | ||
Calories from Fat: 69 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.2mg | 1 % | |
Potassium 1082.8mg | 28 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 13.2g | ||
Protein 4.2g | 6 % | |
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: 146
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