Summer Fancy Food Show 2013 June 30 - July 2
New York (NY)
We are pleased to announce our participation …
We are pleased to announce our participation at the CHFA West 2013, where doing business just come naturally, …
We are pleased to announce our participation at the Natural Expo West 2013, where doing business just come nat…
- Preparation Time: 29 min.
- Cooking time: 9 min.
- Servings: 4
- Difficulty: Low
1 Cook the Spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2 While the spaghetti is cooking, heat the oil in a large heavy-based frying pan. Add the garlic, parsley and chilli flakes and cook, stirring constantly, for 1 minute, over medium heat.
3 Add the diced tomato to the pan, bring to the boil, reduce the heat and simmer for 5 minutes.
4 Add the capers, anchovies and olives and cook, stirring, for 5 minutes. Season with black pepper. Toss gently with the pasta until the sauce is evenly distributed. Serve with Parmigiano.
- 400 g Spaghetti
- 2 tbsp olive oil
- 3 cloves garlic, crushed
- 2 tbsp chopped freshly parsley
- 1/2 tsp chilli flakes or powder
- 400 g diced tomatoes
- 1 tbsp capers
- 3 anchovy fillets, chopped
- 3 tbsp black olives
- freshly grated Parmigiano, for serving
- Protein 15 g
- Fat 10 g
- Carbohydrate 65 g
- Dietary Fibre 5 g
- Cholesterol 5 mg