Caper, olive and anchovy Pasta sauce

Time

20 minutes total

Difficulty

very easy 

Yield

800 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Olive oil
75 g
⅓ cup
Onions, finely chopped
300 g
2 large
1
Cook over medium heat for 5 minutes.
B
Garlic, finely chopped
9 g
3 cloves
Chili flakes
1.4 g
½ tsp
2
Add to pan.
3
Cook 30 seconds.
4
Reduce heat to low.
C
Ripe tomatoes, peeled and deseeded, diced
600 g
6 large
Capers in brine, rinsed, drained
35 g
4 tbsp
Anchovies in oil, minced
28 g
7 anchovies
5
Simmer until thick and pulpy, between 5 and 10 minutes.
D
Kalamata olives
150 g
17⅞ tbsp
Flat-leaf parsley, chopped
11 g
3 tbsp
6
Add to pan.
7
Stir to combine.
8
Serve with 375 g spaghetti.

Type pasta sauce

Author

Yield

g

Servings

Serving size 200 g

Serve

Per
serve
Energy (kcal)190.5
Energy (kJ)794.9
Protein (g)3.3
Fat (g)15.9
Carbs (g)7.9
Sugars (g)4.8
Fiber (g)3.2
Sodium (mg)524.7
Cholesterol (mg)3.9

Full details