Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
195
Calories
3g
Protein
15g
Fat
16g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Swordfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/8 tsp. red pepper flakes
- 1 lb. ripe plum tomatoes, peeled, seeded and
- diced
- 2 tsp. minced fresh oregano
- 1/2 cup water
- Salt, to taste
- 3/4 lb. swordfish fillets, any skin removed, cut
- into 1/2-inch dice
- 16 Kalamata or other Mediterranean brine-cured
- olives, pitted and quartered
- 1 Tbs. capers, rinsed and coarsely chopped if
- large
- 2 Tbs. minced fresh flat-leaf parsley
- 1 lb. dried penne or spaghetti
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes