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Spaghetti With Olives and Tomato (Spaghetti Alla Puttanesca)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7328
Energy (kCal)133.9363
Carbohydrates (g)21.0572
Total fats (g)1.7126
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a pan put olive oil, red pepper, and garlic and sauté briefly. | 2. Add anchovy paste to the pan before the garlic starts coloring. | 3. Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high. | 4. Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes. | 5. Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley. | 6. Sprinkle with parmesan cheese if preferred. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 4 tablespoons - - - -
    red pepper flake 1/8 teaspoon crushed - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    anchovy paste 1 1/2 1/2 - - - -
    tomato 1 1/2 cups diced 40.23 8.6942 1.9668 0.447
    caper 1 tablespoon washed drained 1.9780000000000002 0.4205 0.203 0.07400000000000001
    italian parsley 2 tablespoons chopped - - - -
    black olive 1/4 cup - - - -
    salt - - - -
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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