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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily) extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon). | 2. Brown the previous ingredients until the anchovies melts. | 3. Meanwhile cut into with a knife the green and the black olives. | 4. Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt. | 5. Cook the sauce on a low flame/heat for 20 minutes. | 6. Meanwhile, use another pot to boil the water. | 7. Cook the pasta, exactly al dente ;-). | 8. Drain the pasta and dress it (in the same water pot) with half of the sauce you prepared. | 9. Plate up and add a bit more sauce on the top with a pinch of fresh parsley. | 10. Buon Appetito! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	2	slices		-	-	-	-
extra virgin olive oil	4	tablespoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
parsley	1	teaspoon	sliced	0.45	0.0791	0.0371	0.0099
salt	2	pinches		-	-	-	-
black pepper	2	pinches		5.773	1.4708	0.239	0.075
anchovy	25			-	-	-	-
green olive	80		pitted	-	-	-	-
black olive	80		pitted	-	-	-	-
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468

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