There are about a gazillion ways to cook pasta using other pantry staples — things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish. This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family’s household favorites. I like it with a long, thin, twirlable pasta — spaghetti, linguine or bucatini — but you can use whatever pasta you have on hand. Even macaroni works just fine and might even persuade your finicky kid to eat this dish (though, so far, mine abstains).
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Serving Size: 1 to 4 serving (245g | ||
Recipe Makes: 3 to 4 servi | ||
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Calories: 202 | ||
Calories from Fat: 128 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 445.1mg | 15 % | |
Potassium 240mg | 6 % | |
Total Carbohydrate 6.4g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 4g | ||
Protein 15.1g | 22 % | |
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: 202
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