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Spaghetti Con Sugo Della Pizzaiola

Meal.Mates's picture
  Spaghetti 1 Pound (500 Grams)
  Olive oil 3 1⁄2 Tablespoon (50 Milliliters)
  Water 1 Cup (16 tbs)
  Thin veal slices/Thin beef slices 6
  Parsley 1 Tablespoon
  Salt To Taste
  Garlic 2 Clove (10 gm)
  Capers 1 Gram (1/2 Teaspoon)
  Italian plum tomatoes 14 Ounce (400 Grams, Tinned)

Put the olive oil and water in a pan and heat together.
Add the meat with a little chopped parsley, the chopped garlic, capers and tomatoes with their juice.
Add salt to taste.
Cook gently for 35 minutes.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain and stir in the sauce.
Parmesan cheese is usually served separately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2354 Calories from Fat 627

% Daily Value*

Total Fat 71 g109.4%

Saturated Fat 13.6 g67.8%

Trans Fat 0 g

Cholesterol 104.8 mg34.9%

Sodium 1364.9 mg56.9%

Total Carbohydrates 360 g119.9%

Dietary Fiber 3.7 g14.8%

Sugars 9.2 g

Protein 95 g189.8%

Vitamin A 70.3% Vitamin C 83.5%

Calcium 48.8% Iron 99.2%

*Based on a 2000 Calorie diet

Spaghetti Con Sugo Della Pizzaiola Recipe