Penne with Tomato and Capers
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
1761
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,761 cal. | (84 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 343 g | (229 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 26.5 g | (88 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 287 mg | (96 %) | ||
| Iron | 8 mg | (53 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 cloves garlic cloves (finely chopped)
- 1 chili pepper (halved, seeds removed and finely chopped)
- 2 ½ cups canned Tomatoes
- ⅜ cup dry Red wine
- 8 cups Penne
- 2 Tbsps parsley (roughly chopped)
- 3 Tbsps Caper
- 2 Tbsps pitted black olives (chopped)
- 1 Tbsp lemon juice
- 1 pinch sugar
- To garnish
- 1 Tbsp roughly chopped parsley
Preparation steps
1.
Heat the oil in large skillet and for 30 seconds. Add the garlic, chilli, tomatoes and wine and simmer uncovered for about 10 minutes.
2.
Meanwhile cook the pasta in salted water until al dente for about 10 minutes.
3.
Add the parsley, capers and olives to the sauce and season with salt ground black pepper, lemon juice and sugar.
4.
Drain the pasta, mix with the sauce and serve.
5.
Garnish with parsley.
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