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Spaghetti Con Sugo Della Pizzaiola Recipe
|Spaghetti||1 Pound (500 Grams)|
|Olive oil||3 1⁄2 Tablespoon (50 Milliliters)|
|Water||1 Cup (16 tbs)|
|Thin veal slices/Thin beef slices||6|
|Garlic||2 Clove (10 gm)|
|Capers||1 Gram (1/2 Teaspoon)|
|Italian plum tomatoes||14 Ounce (400 Grams, Tinned)|
Serving size: Complete recipe
Calories 2354 Calories from Fat 627
% Daily Value*
Total Fat 71 g109.4%
Saturated Fat 13.6 g67.8%
Trans Fat 0 g
Cholesterol 104.8 mg
Sodium 1364.9 mg56.9%
Total Carbohydrates 360 g119.9%
Dietary Fiber 3.7 g14.8%
Sugars 9.2 g
Protein 95 g189.8%
Vitamin A 70.3% Vitamin C 83.5%
Calcium 48.8% Iron 99.2%
*Based on a 2000 Calorie diet
Add the meat with a little chopped parsley, the chopped garlic, capers and tomatoes with their juice.
Add salt to taste.
Cook gently for 35 minutes.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Drain and stir in the sauce.
Parmesan cheese is usually served separately.