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Jacqueline B
Rigatoni with fresh tomato sauce
Pasta with a sauce of tomatoes, anchovies and olives.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package. Drain. Drain the anchovies, collect the oil and cut the anchovies coarsely.
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Cut the onions. Heat 1 tbsp of the collected anchovies oil in a frying pan and fry the onions, anchovies and oregano for 3 min. On low heat.
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Add the peeled tomatoes and simmer for 5 minutes on low heat.
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Meanwhile cut the olives over the length. Grate the yellow skin of the lemon. Squeeze out half of the fruit and cut the rest into pieces.
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Mix the pasta, the lemon zest and 1 tbsp lemon juice with the tomato mixture and leave to heat for 1 min on low heat.
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Spoon into deep plates, garnish with the olives and lemon slices. Serve immediately. Yummy! .
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Nutrition
400Calories
Sodium37% DV895mg
Fat12% DV8g
Protein30% DV15g
Carbs21% DV63g
Fiber24% DV6g
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