Ingredients
- 0.33 cup olive or vegetable oil
- 2 cloves garlic, halved
- 1 tablespoon capers
- 4 flat anchovy fillets in oil, drained, finely chopped
- 2 cans (28 oz each) whole tomatoes, drained, chopped
- 1 small jalapeño chile, seeded, finely chopped
- 1 package (16 oz) spaghetti
- ½ cup sliced pitted kalamata or ripe black olives
How to Make It
- In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Remove garlic and discard.
- Stir capers, anchovy fillets, tomatoes and chile into oil in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
- Meanwhile, cook and drain spaghetti as directed on package. Stir spaghetti and olives into tomato mixture; cook until thoroughly heated.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 750 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Saturated Fat 3.5 g 18% |
Trans Fat 0 g |
Sodium 790 mg 13% |
carbohydrates 112 g 86% |
Dietary Fiber 9 g 24% |
Protein 22 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
