16 Ingredients
  • Salt
  • 1 pound spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons fennel seeds, 1/2 palmful
  • 1 large red bell pepper, quartered lengthwise, seeded, and thinly sliced
  • 2 Cubanelle peppers, halved lengthwise, seeded, and thinly sliced
  • 1 red chile pepper, seeded and thinly sliced, or 1 teaspoon crushed red pepper flakes
  • 1 large onion or red onion, quartered lengthwise and thinly sliced
  • 3 to 4 garlic cloves, chopped
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 1/2 cup chicken or vegetable stock
  • 1 (28-ounce) can crushed Italian tomatoes
  • 2 tablespoons butter, cut into small pieces
  • Grated Parmigiano-Reggiano
  • 1/2 cup fresh basil leaves, shredded or torn
Nutrition
682
34% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

29% 19

Saturated

28% 6

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

35% 106

Carbs (net)

- 95

Fiber

44% 11

Sugars

- 14

Sugars, added

- 0

Protein

39% 19

Cholesterol

5% 16

Sodium

53% 1267

Calcium

14% 141

Magnesium

26% 110

Potassium

22% 1021

Iron

21% 4

Zinc

21% 2

Phosphorus

45% 313

Vitamin A

20% 177

Vitamin C

161% 145

Thiamin (B1)

112% 1

Riboflavin (B2)

22% 0

Niacin (B3)

30% 5

Vitamin B6

63% 1

Folate equivalent (total)

19% 75

Folate (food)

- 75

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

28% 4

Vitamin E

26% 4

Vitamin K

29% 35

Sugar alcohols

- 0

Water

- 394
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