15minutes
610Calories
18gProtein
1serving
Everything from jars and tins, and still one of Italy’s best sauces. The anchovies dissolve in the oil and are nothing but depth by the end, not fish.
Ingredients
Forserving
- 100 gSpaghetti
- 250 gTinned tomatoes
- 30 gOlives
- 10 gCapers (1 tbsp)
- 10 gAnchovy fillets (2 piece)
- 15 gOlive oil (1 tbsp)
- Garlic, chilli, parsley
How to make it
- Cook the pasta in salted water.
- Crush the anchovies, garlic and chilli in the oil over low heat until the anchovies melt. Add the tomatoes, olives and capers and reduce for ten minutes.
- Pasta into the sauce, toss, parsley over the top.
One tip
Little or no salt: the anchovies, capers and olives bring enough of their own.
Nutrition per serving
| Calories | 610 |
|---|---|
| Protein | 18 g |
| Fat | 21 g |
| Carbs | 86 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
Zaru soba
Spaghetti carbonara
Linguine with chickpeas, spinach and ricotta