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Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 1 x Segment of garlic, minced
- 1 sm Dry chilli, minced
- 6 x Capers, minced (6 to 7)
- 6 sm Anchovy fillets, minced
- 10 lrg Black olives, minced in half and stones removed, up to 15
- 2 x 440 g tins tomatoes, crushed
- Â Â Sufficient cooked pasta for 4 people, (about 400g before cooking)
Direcciones
- Heat the extra virgin olive oil with garlic and chilli till there is a perfume (1 minute approximately). Add in the capers, anchovies and black olives. Cook for 1 minute stirring often.
- Add in the tomatoes plus 1/3 tin of water. Bring to the boil then turn down the heat and simmer for 45 min without covering. Fold in with the pasta and scatter over with continental parsley.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 221g | |
| Calories 1684 | |
| Calories from Fat 1693 | 101% |
| Total Fat 189.07g | 236% |
| Saturated Fat 26.11g | 104% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 114mg | 3% |
| Total Carbs 3.11g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.68g | 1% |
| Protein 0.66g | 1% |
