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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta. | 2. For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half. | 3. Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning. | 4. Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes. | 5. Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente. | 6. Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1		vined ripened	62.068999999999996	13.7631	3.2384	0.5397
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
garlic clove	3		chopped	100.8667	0.0	22.44	0.5667
rosemary	1	sprig	chopped	-	-	-	-
sage leaf	4		shredded	100.8667	0.0	22.44	0.5667
chili pepper flake	1	pinch		100.8667	0.0	22.44	0.5667
caper	2	ounces		13.0408	2.7726	1.3381	0.4876
black olive	4	ounces	pitted	100.8667	0.0	22.44	0.5667
oil	4	ounces	drained chopped	993.3662	0.0	0.3175	112.8083
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
spaghetti	1			8.7883	1.9589	0.1814	0.1616
flat leaf parsley	1	tablespoon	chopped	100.8667	0.0	22.44	0.5667
salt black pepper			ground	100.8667	0.0	22.44	0.5667

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