Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Soup | 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
- 2 cloves garlic, finely minced
- 1 stalk celery, finely chopped
- 1 green pepper, finely chopped
- ¼ cup olive oil
- 1 can Italian-style tomatoes (35 oz), drained (save juice for soup)
- ½ can anchovies, chopped
- ½ cup pitted olives, sliced (black)
- 1 tbsp drained capers
- 1 tbsp dried basil, crushed
- red pepper
- 1 lb spaghetti
Directions
In large skillet, sauté garlic, celery and green pepper in oil until veggies are tender, but not browned.
Add tomatoes, anchovies, , capers, and basil.
Season with crushed red pepper to taste.
Simmer uncovered, stirring occasionally for 20 minutes.
Cook spaghetti according to package directions.
Toss sauce with spaghetti.
Note: if anchovies are omitted, add ½ tbsp salt.
Category:Cathy's Recipes
Category:Sauce Recipes
Category:Anchovy Recipes
Category:Tomato Recipes
Category:Celery Recipes
Category:Black olive Recipes
Category:Caper Recipes
Category:Green bell pepper Recipes
Category:Spaghetti Recipes