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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large frying pan on medium heat, add 1/4 cup of olive oil, onion, garlic and brown lightly, about 6 to 8 minutes; DO NOT BURN. | 2. Add sweet yellow and red peppers, red hot pepper flakes and cook on medium heat for 10 minutes, stirring occasionally. | 3. Chop pitted olives and add to frying pan and mix. | 4. Add remaining 1/4 cup of olive oil, pancetta, cappicollo and cook on medium-high heat for another 8 to 10 minutes, stirring occasionally. | 5. Add anchovies and chopped fresh parsley, stir well and cook on medium-high heat for 5 minutes longer. | 6. Adjust seasonings to taste. | 7. Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with water and bring to a rolling boil. | 8. Add 2 tablespoons of olive oil and 1 tablespoon of salt. | 9. Add dry pasta and cook according to package directions. | 10. If using fresh pasta, cook for 6 to 8 minutes, el dente'. | 11. Drain pasta well and transfer to a large mixing bowl. | 12. Add cooked sauce in amounts to your liking and toss well to coat. | 13. Sprinkle with freshly grated Parmigiano Reggiano cheese and toss lightly to coat. | 14. Sprinkle each serving with chopped parsley. | 15. Refrigerate any unused sauce in a container with lid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup	divided	6.3042	0.0	1.4025	0.0354
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
yellow pepper	1		seeded chopped sweet	-	-	-	-
red pepper	1		seeded chopped sweet	-	-	-	-
hot red pepper flake	1/2	teaspoon		6.3042	0.0	1.4025	0.0354
oil black olive	1	cup	oil-cured	6.3042	0.0	1.4025	0.0354
pancetta	1/4		chopped	6.3042	0.0	1.4025	0.0354
extra hot capacollo	1/4	lb	chopped	6.3042	0.0	1.4025	0.0354
anchovy	1 1/2	1/2	canned	-	-	-	-
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
fettuccine pasta	12	ounces		6.3042	0.0	1.4025	0.0354
parsley	3	tablespoons	chopped	10.8	1.899	0.8909999999999999	0.237
parmigiano reggiano cheese	1/2	cup	grated	6.3042	0.0	1.4025	0.0354

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