Directions:
- Cook pasta according to package directions.
- Meanwhile, in a Dutch oven, saute carrot and anchovy fillets in oil until carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.
- Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 54.97 Kcal (230 kJ) | ||
| Calories from fat | 34.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 6% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 1% | |
| Sodium | 169.96mg | 7% | |
| Potassium | 134.25mg | 3% | |
| Total Carbs | 4.47g | 1% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 147.34 Kcal (617 kJ) | ||
| Calories from fat | 91.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.19g | 6% | |
|---|---|---|---|
| Cholesterol | 4.42mg | 1% | |
| Sodium | 455.57mg | 7% | |
| Potassium | 359.87mg | 3% | |
| Total Carbs | 11.98g | 1% | |
| Sugars | 2.75g | 4% | |
| Dietary Fiber | 3.85g | 6% | |
| Protein | 4.26g | 3% | |
| Vitamin C | 17.9mg | 11% | |
| Vitamin A | 0.2mg | 3% | |
| Iron | 2.1mg | 4% | |
| Calcium | 140.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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