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Fusilli tricolore puttanesca
 
 
4 ServingsPTM20 min

Fusilli tricolore puttanesca


Pasta with olives, garlic, chili, anchovy fillets and parsley.

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Directions

  1. Cook the fusilli according to the instructions on the package. Let the olives drain and collect the oil. Slice the garlic.
  2. Heat 3 tbsp of the collected oil in a frying pan and fry the garlic and chilli flakes for 1 min.
  3. Add the peeled tomatoes and press flat with the back of a wooden spoon. Cook for 5 minutes on low heat.
  4. In the meantime, finely chop the anchovy fillets and capers. Slice the parsley. Add the anchovies, capers and olives to the sauce and warm for 2 minutes.
  5. Drain the pasta. Mix with the sauce and parsley. Divide on a plate or 4 plates and serve.


Nutrition

365Calories
Sodium34% DV820mg
Fat12% DV8g
Protein24% DV12g
Carbs20% DV60g
Fiber16% DV4g

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