Ingredients
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8 ounces spaghetti
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½ cup olive oil
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3 cloves garlic, minced
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2 cups chopped tomatoes, pushed through a sieve
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4 anchovy filets, rinsed and chopped
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2 tablespoons tomato paste
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3 tablespoons capers
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20 Greek olives, pitted and coarsely chopped
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½ teaspoon crushed red pepper flakes
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water for 8 to 10 minutes or until al dente; drain.
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Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
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Toss pasta with sauce, and serve.
Allrecipes Magazine
Nutrition Facts (per serving)
| 490 | Calories |
| 34g | Fat |
| 39g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 490 | |
| % Daily Value * | |
| Total Fat 34g | 44% |
| Saturated Fat 5g | 24% |
| Cholesterol 44mg | 15% |
| Sodium 728mg | 32% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 9g | 19% |
| Vitamin C 15mg | 16% |
| Calcium 44mg | 3% |
| Iron 3mg | 17% |
| Potassium 437mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
