15 Ingredients
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 3 oz green olive, such as Castelvetrano, pitted and chopped
  • 1 ⅓ Tbsp drained caper, chopped
  • 2 oz can anchovy fillet in oil, drained and chopped
  • 1 Fresno chile or jalapeño, seeded and minced
  • 2 garlic clove, thinly sliced
  • ½ cup chopped oil-packed sun-dried tomato
  • ½ cup canned crushed San Marzano tomato
  • ¼ cup sliced almond
  • 1 cup dry white wine
  • 1 lb spaghetti
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup torn basil leaf
  • ½ tsp finely grated lemon zest
  • 1 Tbsp freshly squeezed lemon juice
Nutrition
468
23% daily value
6 servings
                                       
                                            balanced, low-​sugar, dairy-​free
     

Fat

25% 17

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

21% 62

Carbs (net)

- 58

Fiber

17% 4

Sugars

- 3

Sugars, added

- 0

Protein

29% 14

Cholesterol

3% 8

Sodium

27% 645

Calcium

7% 72

Magnesium

18% 73

Potassium

14% 474

Iron

13% 2

Zinc

11% 2

Phosphorus

30% 210

Vitamin A

3% 30

Vitamin C

31% 19

Thiamin (B1)

8% 0

Riboflavin (B2)

10% 0

Niacin (B3)

19% 4

Vitamin B6

11% 0

Folate equivalent (total)

7% 27

Folate (food)

- 27

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

67% 54
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