12 Ingredients
  • 2 teaspoons chopped and smashed anchovies
  • 2 teaspoons salted or canned capers, rinsed and chopped
  • 1 1/2 cups marinara sauce
  • 1/4 cup clam juice (preferably unsalted)
  • Freshly ground black pepper
  • 1 1/2 teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili "Paste")
  • 1/2 cup peeled, seeded, roughly chopped tomatoes (if you don't have any tomatoes on hand, increase the marinara sauce to 2 cups)
  • 1/2 cup each Kalamata and picoline olives, pitted and quartered
  • 1 tablespoon finely chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano
  • 2 tablespoons finely chopped Italian parsley, optional
  • 1 1/2 teaspoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
Nutrition
143
7% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

16% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

4% 11

Carbs (net)

- 7

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

7% 3

Cholesterol

1% 4

Sodium

30% 723

Calcium

7% 73

Magnesium

7% 27

Potassium

12% 409

Iron

15% 3

Zinc

2% 0

Phosphorus

7% 47

Vitamin A

5% 46

Vitamin C

9% 5

Thiamin (B1)

2% 0

Riboflavin (B2)

5% 0

Niacin (B3)

22% 4

Vitamin B6

11% 0

Folate equivalent (total)

5% 20

Folate (food)

- 20

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

20% 4

Vitamin K

38% 30
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