Spicy Sicilian-Style SpaghettiTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:123.3 kcal
Proteins:2.3 g
Fats:5.4 g
Carbohydrate:17.2 g
Fibers:3.2 g
Sugar:1 g
Cholesterol:13.2 mg
Sodium:93 mg
Calcium:12 mg
Energy:279 kcal
Proteins:5.3 g
Fats:12.3 g
Carbohydrate:38.9 g
Fibers:7.2 g
Sugar:2.3 g
Cholesterol:29.9 mg
Sodium:210.5 mg
Calcium:27.1 mg
SIMILAR RECIPES
Spaghetti with Small Lake Fish and Anchovy Sauce
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
5
anchovies
50
g
butter
30
ml
olive oil
2
cloves of garlic, minced
250
g
ripe tomatoes
10
black olives
1
red chili
15
ml
capers
2
ml
parlsey
2
ml
oregano
salt and pepper
2
ml
sugar if the tomatoes are too acidic
METHOD
- Cook the pasta in boiling water with a pinch of salt and a few drops of oil. Drain.
- Meanwhile, coarsely chop the tomatoes. Pit and slice the olives.
- Place the chili under the broiler for 5 minutes. Peel and dice.
- In a large heavy pot, sauté the garlic, tomatoes and chili in the butter and oil for 10 minutes.
- Add the olives, capers, parsley and oregano. Season with salt and pepper. Simmer for 15 minutes. The sauce should be thick. Add a pinch of sugar if the tomatoes are too acidic.
- Serve the pasta with the sauce, garnished with pieces of anchovy.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
