Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
405
Calories
31g
Protein
25g
Fat
17g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| 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
- 600 grams (21 ounces ) uncooked spaghetti
- 4 tablespoons extra-virgin olive oil
- 115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)
- 5 cloves of garlic , finely chopped
- 200 grams (7 ounces) black olives , pitted and chopped
- 2 tablespoons salted capers , washed well and coarsely chopped
- 1–3 small dried chile peppers , chopped (optional)
- 900 grams (roughly 2 pounds ) plum tomatoes , peeled and puréed
- 2 tablespoons chopped parsley
- Salt to taste
Directions
1
Put the olive oil, garlic, and anchovy paste in a skillet over medium heat.
2
Before the garlic browns, add the olives, capers, tomato sauce, and chile peppers.
3
Add 2–3 pinches of salt, mixing over high heat. Then lower the heat and allow to simmer for 15 to 20 minutes.
4
Meanwhile, cook the spaghetti in salted water (at least 4 quarts of water per pound of spaghetti being cooked). Strain it when it's al dente .
5
Place pasta in a large serving bowl, and coat it with sauce. Then, sprinkle it with chopped parsley.
6
Mix and serve hot.
Recipe sourced from
wikibooks