Linguine in Sicilian Flavours

11 30 348
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Linguine in Sicilian Flavours
Health Rating


4 anchovy Anchovy, canned in olive oil, drained
3 tbsp drained Capers, canned (finely chopped)
4 tbsp Extra virgin olive oil
1 dash Cayenne pepper (optional)
1 clove(s) Garlic (chopped)
4 stalk(s) Green onion, scallion, ramp (chopped)
1 medium Zucchini (peeled and grated)
10 tomato Cherry Tomatoes (cut in half)
10 small Olives (Black olives. Chopped)
150 gm Pasta, Fettuccine, dry
4 tbsp Pine nuts, dried (lightly roasted)


1. Place all ingredients, except for linguine and pine nuts, in a skillet and sauté with 2 tbsp of oil on medium heat for 10 mins or until zucchini are cooked.

2. Roast pine nuts in a separate pan on medium heat until lightly brown.

3. Cook spaghetti or linguine 2-3 min less than suggested on the packaging and drain keeping about 1 cup of the cooking water.

4. Add pasta to the sauce and continue cooking  pasta with the sauce on medium-high heat for another 1-2 minutes adding some of the cooking water until most, but not all, the water is absorbed.

5. Add 1 tbsp oil and serve pasta “al dente”.

Nutrition Facts

Per Portion

Calories 348
Calories from fat 184
Calories from saturated fat 26.7
Total Fat 20.4 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 12.6 g
Cholesterol 3.4 mg
Sodium 427 mg
Potassium 429 mg
Total Carbohydrate 35 g
Dietary Fiber 3.9 g
Sugars 4.1 g
Protein 8.2 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.2
Vegetables 1.7

Energy sources