Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- ¼ Cup extra virgin olive oil
- 3 cloves garlic, minced
- 35 Ounce can Italian plum tomatoes (reserve Juice), roughly chopped
- 1 Tablespoon capers, well rinsed
- ⅔ Cup oil cured black olives, pitted and roughly chopped
- ½ Teaspoon hot red pepper flakes
- 1 Teaspoon dried basil
- 1 Teaspoon dried oregano
- 1 Teaspoon freshly ground black pepper
- 1 Teaspoon salt
- 1 Pound spaghetti
- 2 Tablespoons minced flat leaf parsley, leaves stripped from stems
Directions
Heat oil in a heavy nonreactive pan over medium heat
Add garlic and stir.
Remove from heat and allow hot oil to turn the garlic to pale gold (Approximately 10 minutes).
Stir in tomatoes, capers,olives, pepper flakes, basil, oregano and black pepper.
Return to medium low heat and simmer for 10 minutes.
Reduce heat to very low.
Cook pasta in rapidly boiling salted water until al dente
Drain well.
Toss pasta with sauce then sprinkle on fresh parsley and serve.
Category:Cathy's Recipes
Category:Vegetarian Recipes
Category:Pasta Recipes
Category:Sauce Recipes
Category:Tomato Recipes
Category:Olive Recipes