Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 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
- 3 cloves of garlic , peeled
- 3 tbsp olive oil
- 3 tomatoes , peeled, seeded, and sliced
- 2 freshened anchovy fillets
- 1 tbsp capers
- ¼ cup stoned olives (black or green)
- 3 sprigs fresh tarragon or basil (or 1 tsp dried)
- 1 lb uncooked spaghetti
- Grated cheese
Directions
Simmer the 3 peeled, whole cloves of garlic in 2 tbsp olive oil. Add the tomato slices and cook.
Separately, dissolve the anchovies in 1 tablespoon olive oil in a small saucepan. Mix in the capers, olives, and tarragon/basil. Combine the tomato and olive mixture.
Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.
Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3–4 minutes, then serve immediately.
Grated cheese should be served separately and sprinkled on individual servings.