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Ingredients
- Pasta
- 2 Tbsp. Virgin extra virgin olive oil
- 2 Tbsp. Virgin extra virgin olive oil
- 2 x Cloves garlic, (2 to 3)
- 1/2 tsp Crushed chillies
- 1 x 14 ounce tin minced tomatoes
- 2 Tbsp. Tomato puree
- 1 can Stoned olives, liquid removed and minced
- 1 1/2 Tbsp. Liquid removed capers Fresh basil, minced Salt and pepper Vegetarian cheese to garnish
Directions
- 1. For the sauce, heat the oil, add in the garlic, chilli and half the basil.
- 2. Cook gently for about 5 min, add in tomatoes, puree, olives and capers, season with salt and pepper.
- 3. Simmer on low heat for about 30-40 min till the sauce is thick.
- 4. Meanwhile cook the pasta according to the instructions on the packet, add in the extra virgin olive oil and some salt.
- 5. Drain when cooked. Put into a serving bowl, pour the sauce over it stir well, add in the remainder of the basil and grated vegetarian cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 293g | |
| Calories 532 | |
| Calories from Fat 481 | 90% |
| Total Fat 54.45g | 68% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 781mg | 33% |
| Potassium 521mg | 15% |
| Total Carbs 12.76g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.14g | 4% |
| Protein 2.63g | 4% |
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