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Add a photoServings: 4
Ingredients
- 1 lb Spaghetti
- 3 Tbsp. Extra Virgin Extra virgin olive oil
- 1/4 c. Minced Onions
- 1 x Whole Clove of Garlic
- 2 x Anchovy Fillets
- 1 x Fresh Chili Pepper
- 4 x Ripe Plum Tomatoes
- 2 x Fresh Basil Leaves
- 1 Tbsp. Fresh Italian Parsley
- 1 Tbsp. Capers
- 12 x Pitted Black Olives
- 1 x Reggiano Parmigiano cheese
Directions
- If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 tsp. chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water till 'al dente'. Heat extra virgin olive oil in a large, heavy saucepan and saute/fry onions and garlic till onions soften. Add in anchovies, chili pepper, tomatoes, minced basil, parsley, and capers. Stir and cook gently for 8 min. Throw away garlic clove, add in olives, and cook just till heated. Serve warm over warm cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 898 | |
| Calories from Fat 471 | 52% |
| Total Fat 52.65g | 66% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 79mg | 3% |
| Potassium 595mg | 17% |
| Total Carbs 91.18g | 24% |
| Dietary Fiber 5.5g | 18% |
| Sugars 6.97g | 5% |
| Protein 16.2g | 26% |
