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Italian Tomato Spaghetti

Italian Tomato Spaghetti
You can never have too many side dish recipes, so give Italian Tomato Spaghetti a try. One serving contains 50 calories, 2g of protein, and 1g of fat. This dairy free and pescatarian recipe serves 35. It is a very affordable recipe for fans of Mediterranean food. Head to the store and pick up parsley, ready garlic, canned tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

1
Heat the Bertolli spread in a saucepan and saut garlic and anchovies until soft.
Ingredients you will need
AnchoviesAnchovies
GarlicGarlic
SpreadSpread
Equipment you will use
Sauce PanSauce Pan
2
Add capers, olives and tomatoes and simmer for 15-20 minutes.Meanwhile cook the dried spaghetti according to pack instructions.
Ingredients you will need
SpaghettiSpaghetti
TomatoTomato
CapersCapers
OlivesOlives
3
Drain.
4
Add the Italian spaghetti to the sauce, toss well together and serve sprinkled with parsley.
Ingredients you will need
SpaghettiSpaghetti
ParsleyParsley
SauceSauce
5
Heat the Bertolli spread in a saucepan and saut garlic and anchovies until soft.
Ingredients you will need
AnchoviesAnchovies
GarlicGarlic
SpreadSpread
Equipment you will use
Sauce PanSauce Pan
6
Add capers, olives and tomatoes and simmer for 15-20 minutes.Meanwhile cook the dried spaghetti according to pack instructions.
Ingredients you will need
SpaghettiSpaghetti
TomatoTomato
CapersCapers
OlivesOlives
7
Drain.
8
Add the Italian spaghetti to the sauce, toss well together and serve sprinkled with parsley.
Ingredients you will need
SpaghettiSpaghetti
ParsleyParsley
SauceSauce

Equipment

DifficultyHard
Ready In25 m.
Servings35
Health Score4
Dairy Free
CuisinesMediterraneanItalianEuropean
DietsDairy FreePescatarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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