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
471
24% daily value
6 servings
                                       
                                            balanced, low-​sugar, dairy-​free
     

Fat

25% 17

Saturated

11% 2

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

21% 63

Carbs (net)

- 58

Fiber

17% 4

Sugars

- 3

Sugars, added

- 0

Protein

29% 15

Cholesterol

3% 8

Sodium

27% 645

Calcium

7% 73

Magnesium

18% 74

Potassium

10% 493

Iron

13% 2

Zinc

15% 2

Phosphorus

30% 213

Vitamin A

4% 32

Vitamin C

30% 27

Thiamin (B1)

10% 0

Riboflavin (B2)

14% 0

Niacin (B3)

25% 4

Vitamin B6

19% 0

Folate equivalent (total)

7% 28

Folate (food)

- 28

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

1% 0

Vitamin E

23% 3

Vitamin K

45% 55
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