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Ingredientes
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 3 x Cloves garlic, finely minced
- 1 1/2 lb Fresh ripe tomatoes, peeled, cored, and seeded
- 1 Tbsp. Tomato paste
- 1 tsp Dry oregano
- 1/8 tsp Grnd red pepper, cayenne
- 5 x Brine-cured black olives, pitted
- 2 Tbsp. Capers Salt and freshly grnd black pepper, to taste
- 16 ounce Barilla spaghettini, thin spaghetti Grated parmesan cheese, to taste
Direcciones
- 1. Combine the extra virgin olive oil and garlic in a large skillet and heat till the garlic begins to sizzle; add in the tomatoes, tomato paste, oregano, and cayenne. Simmer tomatoes, uncovered, till sauce is thickened, about 15 min. Add in the olives, capers, and salt and pepper to taste.
- 2. Meanwhile, cook the spaghetti in plenty of boiling, salted water till hard to the bite, about 8 min. Drain. Toss with the sauce and sprinkle with parmesan before serving. 1997 Lifetime
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 95 | |
| Calories from Fat 63 | 66% |
| Total Fat 7.12g | 9% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 421mg | 12% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.6g | 3% |
| Protein 1.7g | 3% |
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