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Ingredientes
- 1/4 c. extra virgin olive oil
- 3 cloves chopped garlic
- 1 tbsp. dry basil
- Minced parsley
- Crushed red pepper flakes
- 1 (28 ounce.) can plum tomatoes, minced
- 10 black olives, sliced
- 2 tbsp. capers, rinsed of salt
- Salt and pepper
Direcciones
- Heat oil in large saucepan. Stir in garlic, basil, parsley and pepper flakes. Blend in tomatoes, olives and capers and cook 5 min. Season with salt and pepper. Remove from heat and keep hot.
- Cook perciatelli till al dente. Drain well. Add in pasta to sauce, blending thoroughly. Serve immediately with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 290 | |
| Calories from Fat 283 | 98% |
| Total Fat 31.67g | 40% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 132mg | 6% |
| Potassium 100mg | 3% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.46g | 1% |
| Protein 0.5g | 1% |
