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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large saucepan. Add the onion and chili, then cook for 10 minutes until softened. | 2. Stir in the tomatoes, breaking up with a spoon as you go, then pour in the broth. | 3. Cover, bring to the boil, remove the lid then simmer for 5 minutes. | 4. Add the spaghetti, then simmer for 6-8 minutes until it is cooked. Stir in the olives, capers and pesto then serve with a drizzle of olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red onion	1		chopped	64.0	14.944	1.76	0.16
red chili pepper	1		deseeded sliced	1.25	0.2753	0.0584	0.0138
egg tomato	2	cans		-	-	-	-
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
spaghetti	4	ounces		35.1534	7.8358	0.7257	0.6464
black olive	4	tablespoons	chopped	-	-	-	-
caper	2	tablespoons	drained chopped	3.9560000000000004	0.8411	0.4059	0.1479
pesto sauce	1	tablespoon		65.835	1.5892	1.5482	5.922000000000001

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