Pasta with Tomatoes and Olives
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
559
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 559 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spaghetti
- salt
- 6 Tomatoes
- 1 garlic clove
- 50 grams black Olives (pitted)
- 3 Tbsps olive oil
- 50 grams Anchovy fillet
- 2 Tbsps Caper
- cayenne pepper
- 1 pinch sugar
Preparation steps
1.
Cook the spaghetti in boiling, salted water until al dente.
2.
Rinse the tomatoes, remove the cores and briefly blanch in hot water. Drain well, peel and cut into wedges. Peel the garlic and chop very finely. Slice the olives. Sauté the garlic briefly in hot olive oil, add the tomatoes, anchovies and olives and cook for 5 minutes. Add the capers and season with salt, cayenne pepper and sugar. Drain the pasta well and serve on warm plates with the tomatoes.
