Photo: K8
Estimated Nutrition (whole recipe, rough)
670
Calories
41g
Protein
26g
Fat
70g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 |
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
- 1/2 cup extra-virgin olive oil
- 1 small white onion, minced
- 4 garlic cloves, finely sliced
- 2 lb. plum tomatoes, seeded and diced
- 1 cup pitted and sliced Kalamata, nicoise
- or gaeta olives
- 1/4 cup drained capers
- 1/4 cup coarsely chopped cured anchovy fillets
- 1/4 tsp. crushed red pepper flakes
- Salt and freshly ground pepper, to taste
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1 lb. dried penne pasta
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