RecipeDB

Cooking in progress....

Spaghetti & Puttanesca Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1416
Energy (kCal)505.5611
Carbohydrates (g)6.3304
Total fats (g)54.3484
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large saucepan over medium heat. | 2. Add the garlic, stir, 3 minutes. | 3. Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes. | 4. Taste the sauce and add salt and pepper if needed. | 5. Reduce the heat to very low, simmer another 15 minutes. | 6. Cook the spaghetti in plenty of boiling water until al dente; drain. | 7. Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    italian plum tomato 1 can drained chopped - - - -
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    oil black olive 2/3 cup oil-cured pitted chopped - - - -
    red pepper flake 1 pinch dried - - - -
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    black pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    salt - - - -
    spaghetti 1 8.7883 1.9589 0.1814 0.1616
    parsley 1 teaspoon dried 0.45 0.0791 0.0371 0.0099
    parmesan cheese - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition