Directions:
- If fresh tomatoes are not available, use canned Italian San Marzano tomatoes.
- Use 1/2 teaspoon chili flakes if chili pepper are not available.
- Cook spaghetti in large pot of salted water until 'al dente'.
- Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften.
- Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers.
- Stir and cook gently for 8 minutes.
- Discard garlic clove, add olives, and cook just until heated.
- Serve hot over hot cooked spaghetti.
- Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.55 Kcal (764 kJ) | ||
| Calories from fat | 43.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 7% | |
|---|---|---|---|
| Sodium | 65.59mg | 3% | |
| Potassium | 142.58mg | 3% | |
| Total Carbs | 29.72g | 10% | |
| Sugars | 1.92g | 8% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 13.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 262.45 Kcal (1099 kJ) | ||
| Calories from fat | 63.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 7% | |
|---|---|---|---|
| Sodium | 94.29mg | 3% | |
| Potassium | 204.98mg | 3% | |
| Total Carbs | 42.72g | 10% | |
| Sugars | 2.76g | 8% | |
| Dietary Fiber | 2.19g | 6% | |
| Protein | 7.51g | 10% | |
| Vitamin C | 5.3mg | 6% | |
| Iron | 1.7mg | 7% | |
| Calcium | 19.4mg | 1% | |
* 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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