Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb Spaghetti
- 2 tsp (s) Extra-virgin extra virgin olive oil for pasta (see step one)
- 2 can (s) Peeled tomatoes
- 1/4 c. (s) Extra-virgin extra virgin olive oil
- 4 tsp (s) Garlic, chopped
- 1/8 tsp (s) Dry red pepper flakes, or possibly more to taste
- 1 tsp Oregano, dry
- 1/2 c. (s) Nicoise olives
- 1/4 c. (s) Capers, liquid removed
- 1 x tin(s) Anchovies
- Â Â to taste Sea salt
- Â Â to taste Pepper
- 1/2 c. (s) Fresh basil, minced, as garnish
Direcciones
- Cook spaghetti till al dente in a large pot of boiling, salted water. Drain pasta, dress with a little oil, and reserve.
- Meanwhile, drain tomatoes and cut them crosswise, squeezing out as much liquid as possible; reserve.
- Heat extra virgin olive oil in a skillet, saute/fry garlic and red pepper flakes quickly to release flavor. Quickly add in tomatoes and reserved juice so pepper flakes and garlic do not burn. Bring to a boil.
- Simmer sauce and add in oregano, olives, capers, and anchovies, one ingredient at a time.
- Reduce and continue simmering till desired consistency and flavor are reached. Season to taste with salt and pepper.
- Serve immediately over warm spaghetti. Garnish with basil.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 421 | |
| Calories from Fat 15 | 4% |
| Total Fat 1.74g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 257mg | 7% |
| Total Carbs 84.83g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.04g | 2% |
| Protein 14.81g | 24% |
