Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
40
High
Nutrition per serving
Calories505.2 kcal (25%)
Total Fat17.5 g (25%)
Carbs72.8 g (28%)
Sugars2.4 g (3%)
Protein15.8 g (32%)
Sodium1046.4 mg (52%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, about 8-10 minutes.
Step 2
Heat a skillet over medium heat.
Step 3
Peel and mince garlic. Halve olives. Measure out capers.
Step 4
Cost bottom of skillet with oil. Add garlic, olives, capers, oregano and crushed red pepper. Stir and cook for 1-2 minutes.
Step 5
Add tomatoes and bring to a boil. Reduce heat and simmer sauce while pasta cooks.
Step 6
Wash basil. Pick leaves off of stems, then discard the stems and thinly slice the leaves into ribbons.
Step 7
Drain pasta in a colander.
Step 8
Add pasta to sauce and drizzle with olive oil if liked. Stir in the basil and season with salt and pepper. Toss to combine.
Step 9
To serve, add pasta to a shallow bowl or plate and enjoy!
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