Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 16 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Fill a large pot with water. Bring to a rolling boil over high heat. | 2. As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes. | 3. Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes. | 4. Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water. | 5. Stir the olives and capers into the sauce; add pasta and toss to combine. | 6. Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/3	cup		636.48	0.0	0.0	72.0
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
anchovy fillet	3		chopped	-	-	-	-
tomato	2	cans	diced drained	124.1379	27.5262	6.4768	1.0795
spaghetti	1	package		-	-	-	-
kalamata olive	1/2	cup	chopped pitted	-	-	-	-
caper	1/4	cup	chopped	7.912000000000001	1.6822	0.8118	0.2958

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