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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

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| 1. 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. | 2. 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. | 3. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), ground black pepper and wine. | 4. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1 1/2	pounds		2537.6458	510.744	89.1938	10.3284
extra virgin olive oil	1	tablespoon		163.9083	0.0	36.465	0.9208
onion	1		chopped	64.0	14.944	1.76	0.16
garlic	4	cloves	sliced	17.88	3.9672	0.7632	0.06
tomato	4	cups	canned crushed	165.6	36.72	8.64	1.44
caper	3	tablespoons		5.934	1.2616	0.6089	0.2219
green olive	1/2	cup	pitted halved	163.9083	0.0	36.465	0.9208
red pepper	1 1/2	teaspoons	crushed	1.875	0.413	0.0877	0.0206
anchovy filet	3		rinsed chopped	163.9083	0.0	36.465	0.9208
basil	6	leaves		0.69	0.0795	0.0945	0.0192
salt	1	pinch		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0
red wine	2/3	cup		-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
pancetta bacon	6 1/2	ounces	chopped	163.9083	0.0	36.465	0.9208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.