Spaghetti pomodoro with greens & mozzarella

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olive magazine

4 ratings

Recipe by olive magazine

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1. Cook the garlic, anchovies and chilli in 3 tbsp olive oil until golden. Pour in the tomatoes, break up slightly with a spoon and season. Cook for 15 minutes until the sauce is thick. Cook the pasta following packet instructions. In the last 3 minutes of cooking, add the greens. Drain, add to the sauce and mozzarella and mix.

Per serving

558 kcalories, protein 22.6g, carbohydrate 82g, fat 17.7 g, saturated fat 5.5g, fibre 6.1g, salt 1.05 g

Latest comments and suggestions

• Nic Nic

  28 January 2008

  Nic Nic rated and commented on this recipe

  

  Low fat...never! Really nice and full of flavour a different way of eating your greens! I used tagliatelle insetad of spaghetti and will definately be cooking again.

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• lucy

  26 February 2008

  lucy rated and commented on this recipe

  

  Ace! Really quick and delicious, dead easy for a quick tea.

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• Dave

  12 June 2008

  Dave rated and commented on this recipe

  

  Tried this last night, and it'll certainly be becoming a regular!

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• Kerry Walker

  24 June 2008

  Kerry Walker rated and commented on this recipe

  

  Sorry made this for my mum's birthday, i added grilled chicken and used linguine but was not impressed with the tomato sauce, would,'t make it again.

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Ingredients

• olive oil
• 5 garlic cloves , finely chopped
• 3 anchovies , rinsed
• 1 tsp dried chilli flakes
• 2 x 400g tins peeled plum tomato
• 400g spaghetti
• 200g kale or other greens, chopped
• 1 ball of mozzarella , ripped into large chunks

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

Ingredients

• olive oil
• 5 garlic cloves , finely chopped
• 3 anchovies , rinsed
• 1 tsp dried chilli flakes
• 2 x 400g tins peeled plum tomato
• 400g spaghetti
• 200g kale or other greens, chopped
• 1 ball of mozzarella , ripped into large chunks

Per serving

558 kcalories, protein 22.6g, carbohydrate 82g, fat 17.7 g, saturated fat 5.5g, fibre 6.1g, salt 1.05 g

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