Chilli Tomato with Olives
|Oil from dried tomatoes||3 Tablespoon (From A Jar Of Sun-Dried Tomatoes)|
|Garlic||2 Clove (10 gm), crushed|
|Red chilies||2 , deseeded and chopped|
|Anchovy fillets||6 , drained|
|Ripe tomatoes||1 1⁄2 Pound, peeled, deseeded and chopped (700 Gram)|
|Sun dried tomatoes in oil||2 Ounce (50 Gram)|
|Capers||2 Tablespoon, rinsed and drained|
|Black pepper||To Taste|
1) Take a saucepan and heat oil in it. Stir in garlic and chili and fry for a couple of minutes.
2) Now, put anchovies and use a fork to mash them into the saucepan.
3) Next, add sun-dried tomatoes, tomatoes, capers, seasoning, and olives. Simmer, uncovered, on low heat for about 10 minutes, stirring occasionally.
4) Toss freshly cooked pasta with the sauce and garnish with chopped parsley. Serve immediately.
Serving size: Complete recipe
Calories 1009 Calories from Fat 705
% Daily Value*
Total Fat 82 g126.5%
Saturated Fat 6.1 g30.3%
Trans Fat 0 g
Cholesterol 19 mg6.3%
Sodium 3107.5 mg129.5%
Total Carbohydrates 63 g21%
Dietary Fiber 12.9 g51.8%
Sugars 31.1 g
Protein 17 g33.9%
Vitamin A 117.2% Vitamin C 199.2%
Calcium 26.3% Iron 13.9%
*Based on a 2000 Calorie diet