San Giuanniello Pasta From Bari

1. Heat olive oil in a pan, add the chopped garlic, anchovies, and capers.

2. Cook till garlic starts to turn slightly brown, and then add the tomato sauce,and cook for five more minutes, then put the cooked pasta into the sauce and mix well and serve.

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Nutrient	Quantity
Total fats	116.5051 g
Protein	6.509 g
Carbohydrates	39.5135 g
Energy	1182.1739 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4839 g
Water	680.711 g
Aspartic acid	0.677 g
Calcium, Ca	136.0776 mg
Lutein + zeaxanthin	418.4385 g
Fiber, total dietary	10.9996 g
Fatty acids, total saturated 22:0	0.1463 g
Carotene, beta	1792.255 g
Niacin	5.6223 mg
Vitamin A, RAE	167.2619 g
Arginine	0.1837 g
Riboflavin	0.2046 mg
Tocopherol, beta	0.1587 mg
Fatty acids, total saturated 20:1	0.3533 g
Glutamic acid	1.8234 g
Sodium, Na	1408.4029 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4356 g
Total lipid (fat)	116.5051 g
Manganese, Mn	0.8572 mg
Fructose	4.6607 g
Proline	0.1224 g
Fatty acids, total saturated 16:0	13.3106 g
Choline, total	54.7145 mg
Sugars, total	18.569 g
Serine	0.1701 g
Fatty acids, total saturated 18:0	2.2997 g
Fatty acids, total saturated 20:4 undifferentiated	0.0011 g
Vitamin B-6	0.6288 mg
Selenium, Se	1.701 g
Ash	7.2121 g
Fatty acids, total saturated 18:1 undifferentiated	81.0847 g
Pantothenic acid	1.5428 mg
Phenylalanine	0.1735 g
Copper, Cu	0.5387 mg
Betaine	0.4536 mg
Thiamin	0.262 mg
Methionine	0.0442 g
Iron, Fe	3.555 mg
Carbohydrate, by difference	39.5135 g
Phosphorus, P	128.1397 mg
Folate, total	104.8932 g
Tocopherol, gamma	1.3494 mg
Lycopene	8753.1893 g
Alanine	0.1769 g
Valine	0.1497 g
Fatty acids, total saturated 18:2 undifferentiated	11.7112 g
Glycine	0.1394 g
Carotene, alpha	398.0268 g
Glucose (dextrose)	4.2524 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	1.4061 mg
Isoleucine	0.1428 g
Fatty acids, total saturated 12:0	0.0068 g
Fatty acids, total polyunsaturated	13.2008 g
Fatty acids, total polyunsaturated 17:1	0.1417 g
Leucine	0.2007 g
Tocotrienol, alpha	0.034 mg
Vitamin A, IU	3320.2926 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0006 g
Folate, DFE	104.8932 g
Tryptophan	0.051 g
Vitamin C, total ascorbic acid	56.1888 mg
Phytosterols	301.6386 mg
Fatty acids, total saturated 20:0	0.4695 g
Tyrosine	0.1156 g
Vitamin K (phylloquinone)	112.1506 g
Fatty acids, total saturated	16.2834 g
Histidine	0.085 g
Fatty acids, total monounsaturated	83.0204 g
Threonine	0.1531 g
Folate, food	104.8932 g
Fatty acids, total polyunsaturated 17:0	0.0249 g
Vitamin E (alpha-tocopherol)	19.0509 mg
Magnesium, Mg	96.9553 mg
Lysine	0.1667 g
Potassium, K	1197.4826 mg
Cystine	0.0476 g
Fluoride, F	7.8245 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	4 ounces	1002.4381	0	113.398
Spaghetti	12 ounces	105.4601	23.5074	1.9391
Tomato	12 ounces	61.2349	13.2335	0.6804
Garlic Clove	3	0	0	0
caper	2 ounces	13.0408	2.7726	0.4876
anchovy	5 pieces	0	0	0