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Nutrition Facts
Serving Size 365 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 120
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 780 mg 33%
Total Carbohydrate 70 g 23%
Dietary Fiber 6 g 24%
Sugars 7 g
Protein 18 g
Vitamin A 8% Iron 25%
Vitamin C 25% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Tomato Sauce with Olives, Capers and Anchovies
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz Central Market Elicoidali IGP Pasta di Gragnano
2 Tbsp olive oil
2 garlic cloves, chopped
1/2 cup(s) onion, chopped
1 Tsp crushed red pepper flakes
4 Crown Prince Flat Anchovie Fillets, chopped
1/2 cup(s) pitted Kalamata olives, drained and rinsed
1/3 cup(s) capers, drained and rinsed
28 Oz crushed tomatoes
1/4 cup(s) grated PecorinoRomano
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Instructions

1
Cook pasta according to package directions and drizzle with 1 tablespoon olive oil to keep from sticking.
2
In a large non-stick skillet, add olive oil over medium-high heat.
3
Add onions, garlic, crushed red pepper flakes and anchovies. Stir fry until garlic browns slightly and anchovies blend into sauce.
4
Add olives and capers and sauté 3 to 4 minutes. Add crushed tomatoes and stir, bring to a simmer and allow sauce to thicken slightly.
5
Add pasta and toss with sauce. Garnish pasta with cheese and fresh herbs, if desired.

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