Directions:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat the extra virgin olive oil in a large skillet and saute the onion until transparent. Add garlic and saute until soft, then the pancetta and cook until bubbling and transparent.
- Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine.
- Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10 minutes longer, add the basil leaves, then toss in the cooked pasta and sprinkle generously with cheese and parsley. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.57 Kcal (1828 kJ) | ||
| Calories from fat | 165.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.42g | 28% | |
|---|---|---|---|
| Cholesterol | 13mg | 4% | |
| Sodium | 1149.16mg | 48% | |
| Potassium | 886.59mg | 19% | |
| Total Carbs | 40.71g | 14% | |
| Sugars | 15.3g | 61% | |
| Dietary Fiber | 13.55g | 54% | |
| Protein | 18.46g | 37% | |
| Vitamin C | 26.9mg | 45% | |
| Iron | 2.8mg | 16% | |
| Calcium | 122.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 72.97 Kcal (306 kJ) | ||
| Calories from fat | 27.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.08g | 28% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 4% | |
| Sodium | 192.07mg | 48% | |
| Potassium | 148.19mg | 19% | |
| Total Carbs | 6.81g | 14% | |
| Sugars | 2.56g | 61% | |
| Dietary Fiber | 2.26g | 54% | |
| Protein | 3.08g | 37% | |
| Vitamin C | 4.5mg | 45% | |
| Iron | 0.5mg | 16% | |
| Calcium | 20.4mg | 12% | |
* 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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