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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a Dutch oven, over medium heat, add the oil, garlic, anchovys and red pepper flakes and cook until fragrant, about 30 sec. Add in the veal and brown on all sides, about 5 to 7 minute. | 2. Add in the tomatoes, olives, parsley and season with salt and pepper. Bring to a simmer and gently cook for 5 to 7 min, stirring occasionally. | 3. Cook the pasta according to package directions. Add the pasta to the sauce. Add the basil, drizzle with extra-virgin olive oil, toss to combine, plate 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	4		sliced	403.4676	0.0	89.7602	2.2667
anchovy	1	can	chopped	-	-	-	-
red pepper flake	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
veal scallopini	1	lb		403.4676	0.0	89.7602	2.2667
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
green olive	1/3	cup	stuffed sliced	403.4676	0.0	89.7602	2.2667
italian parsley	1/2	cup	chopped	403.4676	0.0	89.7602	2.2667
kosher salt				403.4676	0.0	89.7602	2.2667
black pepper			ground	-	-	-	-
fettuccine pasta	1	lb		403.4676	0.0	89.7602	2.2667
basil	1/4	cup		1.38	0.159	0.18899999999999997	0.0384
extra virgin olive oil				403.4676	0.0	89.7602	2.2667

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