Directions:
- In a large pot heat the water to a boil with a little salt, so it is ready to make the pasta.
- In a frying pan sauté the garlic and chilies in the olive oil for 1 minute, then add the anchovies and tomatoes. Cook for 1 minute. Add the wine and simmer for 3-4 minutes, add the olives, capers and artichokes stirring for 1-2 minutes. Add the parsley and remove from the heat.
- Add pasta to the boiling water and cook to your desired texture, 7-9 minutes for dried pasta. Drain and add to the sauce.Stir around to coat the pasta with the sauce cook for 2 minutes. Serve with Parmigiano a top. Season with salt, pepper and chipotle flakes to your taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.9 Kcal (858 kJ) | ||
| Calories from fat | 129.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 22% | |
|---|---|---|---|
| Cholesterol | 0.3mg | 0% | |
| Sodium | 418.84mg | 17% | |
| Potassium | 395.03mg | 8% | |
| Total Carbs | 12.7g | 4% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 4.38g | 18% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 20.3mg | 34% | |
| Iron | 0.3mg | 2% | |
| Calcium | 60.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.16 Kcal (444 kJ) | ||
| Calories from fat | 66.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 22% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 217mg | 17% | |
| Potassium | 204.67mg | 8% | |
| Total Carbs | 6.58g | 4% | |
| Sugars | 1.53g | 12% | |
| Dietary Fiber | 2.27g | 18% | |
| Protein | 1.71g | 7% | |
| Vitamin C | 10.5mg | 34% | |
| Iron | 0.2mg | 2% | |
| Calcium | 31.2mg | 6% | |
* 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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