Directions:
- Rinse capers and anchovy fillets. Drain and blot with paper towels.
- Pit olives and chop finely. Chop anchovies finely.
- Dice fresh and canned tomatoes.
- Place oil in a saucepan pver low heat. Add whole garkic cloves, tomatoes, capers, olives anchovies and chilli flakes. Cook over high heat for 10 to 12 minutes, stirring occasionally.
- In a large pot, cook the pasta in boiling salted water until al dente.
- Pour one cup of sauce into a hot serving platter.
- Add the drained pasta. Coat well with sauce.
- Serve in 4 heated deep plates or pasta bowls. Garnish each serving with remaining sauce.
- Sprinkle with chopped parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 176.7 Kcal (740 kJ) | ||
| Calories from fat | 133.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 23% | |
|---|---|---|---|
| Sodium | 280.9mg | 12% | |
| Potassium | 437.16mg | 9% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 5.79g | 23% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 2.77g | 6% | |
| Vitamin C | 17.9mg | 30% | |
| Iron | 1.1mg | 6% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 98.47 Kcal (412 kJ) | ||
| Calories from fat | 74.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 23% | |
|---|---|---|---|
| Sodium | 156.53mg | 12% | |
| Potassium | 243.61mg | 9% | |
| Total Carbs | 5.65g | 3% | |
| Sugars | 3.22g | 23% | |
| Dietary Fiber | 1.58g | 11% | |
| Protein | 1.55g | 6% | |
| Vitamin C | 10mg | 30% | |
| Iron | 0.6mg | 6% | |
| Calcium | 25.9mg | 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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