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Ingredients
US|METRIC
4 SERVINGS
- 400 grams spaghetti
- 4 Tbsp. extra virgin olive oil
- 4 garlic cloves (thinly sliced or finely chopped)
- 8 anchovy fillets (finely chopped, Italians prefer salted anchovies but you can also use those in oil)
- 1 tsp. peperoncino
- 1 1/2 pepperoncino
- 1 Tbsp. capers (drained and chopped., Italians also prefer salted capers. If you use these rinse them under water before using them)
- 100 grams green olives (or pitted black, I used taggiasca olives)
- 400 grams sauce tomatoes (Fresh, San Marzano or datterini peeled, deseeded and chopped.)
- 1 handful fresh parsley leaves (chopped)
- freshly ground black pepper
- salt (for pasta and to taste)
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol<5mg2% |
Sodium670mg28% |
Potassium560mg16% |
Protein16g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A30% |
Vitamin C40% |
Calcium8% |
Iron20% |
* 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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