| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
2bl |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 1 |
|
Segment of garlic; chopped |
| 1 |
sm |
Dried chilli; chopped |
| 6 |
|
Capers; chopped (6 to 7) |
| 6 |
sm |
Anchovy fillets; chopped |
| 10 |
lg |
Black olives; chopped in half and |
|
|
; stones removed, up |
|
|
; to 15 |
| 2 |
|
440 g tins tomatoes; crushed |
|
|
Enough cooked pasta for 4 people; (about 400g before |
|
|
; cooking) |
INSTRUCTIONS
Heat the olive oil with garlic and chilli until there is a perfume (1
minute approximately). Add the capers, anchovies and black olives. Cook for
1 minute stirring often.
Add the tomatoes plus 1/3 tin of water. Bring to the boil then turn down
the heat and simmer for 45 minutes without covering. Mix in with the pasta
and scatter over with continental parsley. Serves 4.
Converted by MC_Buster.
Per serving: 771 Calories (kcal); 63g Total Fat; (72% calories from fat);
14g Protein; 40g Carbohydrate; 20mg Cholesterol; 3196mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 7 Vegetable; 0 Fruit; 11 1/2 Fat;
1 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“You’re never too old for God”