Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
171
Calories
2g
Protein
15g
Fat
10g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- ¼–½ cup extra-virgin olive oil
- 6 garlic cloves, minced
- 1 can (28 oz / 830 g) crushed tomatoes
- ½ cup chopped pitted Kalamata olives
- ½ cup chopped pitted salt-cured black olives
- 2 tablespoons capers , rinsed
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- ⅛ teaspoon pepper
- 2 tablespoons parsley
Directions
1
Heat oil in a large skillet .
2
Add garlic and sauté over medium heat until garlic starts to brown lightly.
3
Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.
4
Add parsley and cook for another 2 minutes.
5
Add salt to taste.
6
Pour over 1 pound (450 g) of cooked pasta , and serve.
Recipe sourced from
wikibooks