Modernist Recipes DB

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.

Food pairings

If you have a pasta extruder to create spaghetti, you can use our Pasta dough.

Nutrition
Serving size 200 g; calories 190.5 kcal, kilojoules 794.9 kJ, protein 3.3 g, carbohydrates 7.9 g, sugar 4.8 g, fat 15.9 g, saturated fat 2.2 g, unsaturated fat 22.4 g, trans fat 0 g, fiber 3.2 g, cholesterol 3.9 mg,

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