Tomato Sauce with Anchovies & Capers Recipe
This is a simple and yet delicious meal.
Enjoy with much love,
Catherine
Ingredients
- 1 â 28 oz. can crushed tomatoes
- 1 bunch of fresh Italian parsley â chopped
- 1 bunch of fresh basil â chopped
- 6 cloves of garlic â chopped
- ½ cup of chicken broth
- 1 â 2 oz. can of anchovies with capers in olive oil
- Pinch of sugar
- Few dashes of red pepper flakes
- Few dashes of dried oregano
- Few dashes of black pepper
- Olive oil â for drizzling
- 1 box of your favorite spaghetti
- Romano Cheese for grating
Directions
- Heat a large frying pan with olive oil and add the parsley, basil and garlic. Sauté until the garlic softens and the basil and parsley wilt.
- Add the tomatoes and simmer a minute or two then add the chicken broth and the seasonings and a pinch of sugar. Simmer for a few minutes. Add the anchovies with capers and then add all of the seasonings to taste. Simmer a few more minutes.
- Prepare the water for the spaghetti and cook the spaghetti al-dente.
- Drain the spaghetti and add it to the sauce. Drizzle with olive oil, add a few dashes of red pepper flakes and grated Romano cheese. Toss the spaghetti and tomato sauce and grate a little more cheese on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 5 servings | |
| Calories 103 | |
| Calories from Fat 26 | 25% |
| Total Fat 2.93g | 4% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 663mg | 28% |
| Potassium 589mg | 17% |
| Total Carbs 14.06g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 0.28g | 0% |
| Protein 7.66g | 12% |
