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Spaghetti with tomato, anchovies and capers
 
 
4 ServingsPTM20 min

Spaghetti with tomato, anchovies and capers


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Directions

  1. Cross the tomatoes, put them in boiling water for a few seconds, peel them and cut them into pieces without seeds. Bring water to the boil for the spaghetti.
  2. Heat the olive oil in a wok or skillet. Fry the garlic and anchovy fillets so that the anchovies melt slightly.
  3. Add the tomatoes, cayenne pepper, capers and basil.
  4. Meanwhile, cook the spaghetti al dente according to the instructions on the package. Drain and spoon the spaghetti through the tomato anchovy mixture.
  5. Add pepper to taste. Garnish with wedges of lemon.
  6. Tasty with a green salad.

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Nutrition

465Calories
Sodium0% DV0g
Fat15% DV10g
Protein28% DV14g
Carbs26% DV77g
Fiber0% DV0g

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