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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. spaghetti (or linguini)
- 2 Tbsp. olive oil
- 3 garlic cloves (finely chopped)
- 1/2 tsp. red pepper flakes
- 6 anchovy fillets (rinsed)
- 2 cups tomato sauce
- 28 oz. tomatoes
- 1/4 cup capers
- 1/2 cup black olives (pitted and chopped)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol5mg2% |
Sodium950mg40% |
Potassium1170mg33% |
Protein21g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate113g38% |
Dietary Fiber10g40% |
Sugars21g |
Vitamin A60% |
Vitamin C50% |
Calcium10% |
Iron30% |
* 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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Reviews(1)
Laura's Kitchen 6 years ago
I made this sauce to use as part of an appetizer with burrata cheese baked in the oven. it was my attempt at recreating an app i had in a restaurant recently. It turned out ok, definitely room for improvement. I used a mixture of black and green olives, which was great but I would have ground up about half of them in a food processor with half of the capers so the flavour was more throughout as opposed to just the chunky pieces. I didn't find it was integrated enough. Felt like it could have used a splash of white wine as well. Overall, a solid first effort at a sauce I never made before.