Spaghetti with No-Cook Tomato Sauce
Fresh ingredients are used to make this wonderful spaghetti dish that's both guilt-free and delicious.
Servings: 4 people
Calories: 412kcal
Ingredients
- 1/8 cup capers
- 9 ounces cherry tomatoes or other tasty tomatoes
- 1 garlic clove peeled
- 3 anchovy fillets optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/3 cup extra virgin olive oil
- 2 parsley stems fresh
- 8 ounces spaghetti
Instructions
- In a small bowl, soak the capers in water for about 10 minutes. After soaking, squeeze out the water lightly and set the capers aside.
- Slice the tomatoes in half if they are small or quarters if they are big then squeeze out the seeds. Mince them then set aside.
- In a bowl or the container of the immersion blender, mix the capers, garlic, anchovies, parsley, oregano, salt, 1/8 cup of the minced tomatoes, and parsley. Blend.
- Mix the blended mixture with the remaining minced tomatoes, cover and let it sit for 2 hours in a cool part of the kitchen or in the refrigerator.
- Over medium-high heat, bring some water to a boil in a saucepan. When it boils, add some salt then the spaghetti. Cook according to the number of minutes indicated in the box.
- When the spaghetti is cooked, drain.
- Mix the spaghetti with the sauce.
Nutrition
Serving: 1cup | Calories: 412kcal | Carbohydrates: 47g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 345mg | Fiber: 4g | Sugar: 3g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12