Nutritional Info

Nutrition Facts

Serving Size 1 (110g)

Calories 148
Calories from Fat 94 (63%)
Amount Per Serving %DIV
Total Fat 10.4g 16%
Saturated Fat 1.5g 8%
Monounsaturated Fat 6.9g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 3.9mg 1%
Sodium 62.9mg 3%
Potassium 91.4mg 2%
Total Carbohydrate 12.4g 4%
Dietary Fiber 0.9g 4%
Sugars 9.9g
Protein 0.7g 1%

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Recipe Description
The ingredients in this pasta sauce are similar to those in other spicy tomato sauces, but the flavor is quite different, as this sauce requires no cooking.
Prep time
1 hr 10 min
Cook time
10 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1 Pound(lb)  farfalle, dried
1 Pinch(pn)  red pepper, crushed
1 Pinch(pn)  salt, to taste
1/4 Cup(c)  extra virgin olive oil
1/2 Teaspoon(t)  oregano, dried
2 Tablespoon(T)  capers, rinsed and chopped
1/4 Cup(c)  finely chopped fresh flat-leaf parsley
1/2 Cup(c)  gaeta or other mild black olives, pitted and chopped
1 Clove(clv)  large garlic, very finely chopped
8   anchovy fillets, chopped
1 Pint(pt)  cherry or grape tomatoes, halved


In a large serving bowl, combine the tomatoes, anchovies, garlic, olives, parsley, capers, oregano, oil, salt and red pepper.  Let stand 1 hour at room temperature.  Bring at least 4 quarts of water to a boil in a large pot.  Add 2 tablespoons of salt, then the pasta.  Stir well.  Cook over high heat, stirring frequently, until the pasta is tender.  Set aside some of the cooking water.  Drain the pasta.  Toss the pasta with the sauce.  Add a little of the cooking water if the pasta seems dry.  Serve immediately.

Additional notes

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