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Pasta alla Pizzaiola Recipe from Puglia
THE PASTA PROJECT10Ingredients
45Minutes
740Calories
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Ingredients
US|METRIC
4 SERVINGS
- 400 grams pasta (pennoni, 14oz or other pasta of your choice)
- 500 grams tomato passata (17oz or canned peeled tomatoes)
- 12 cherry tomatoes (optional)
- 250 grams fresh mozzarella (9oz double the mozzarella if you plan to bake before serving)
- 2 garlic cloves (peeled)
- 2 anchovy fillets (salted or preserved in oil leave out for vegetarian option)
- 2 tsp. oregano (dried or 2-4 tsp fresh)
- salt (for pasta and to taste)
- 4 Tbsp. extra virgin olive oil
- 1 Tbsp. capers (salted or preserved in vinegar)
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NutritionView More
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740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories740Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium1160mg48% |
| Potassium960mg27% |
| Protein30g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C35% |
| Calcium40% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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