4 Serves
40 Mins
Bring a large pot of water to a boil and add a generous pinch of salt.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
199 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
194 mg / 1,250 mgPotassium
293 mg / 4,700 mgSodium
1838 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Add the spaghetti to the boiling water and cook until al dente.
While the pasta cooks, heat olive oil in a frying pan over medium heat and sauté minced garlic until fragrant.
Stir in the crushed tomatoes and mixed herbs, simmering the sauce until slightly thickened.
Drain the pasta and toss it directly into the frying pan with the sauce, coating the strands thoroughly. Serve immediately topped with grated parmesan cheese, fresh basil and anchovy fillets.
36
g145
g37
g.jpg&w=3840&q=75)
Italian
Italian