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Ingredients
- 2 - 3 rametti di prezzemolo fresco, le foglioline lavate ed asciugate
- 30 g scalogno a metà
- 30 g di olio extravergine di oliva
- 1 spicchio di aglio
- 1 peperoncino piccante rosso, fresco
- 150 g di pomodori ciliegino a metà
- 700 g di acqua
- ½ - 1 cucchiaino di sale
- 350 g di pasta secca integrale, tipo caserecce
- 8 olive, denocciolate a metà
- 10 g di capperi sotto sale, sciacquati e dissalati
- 200 g di tonno in scatola in olio di oliva, ben sgocciolato e a pezzi
- Nutrition
- per 1 porzione
- Calories
- 2143.3 kJ / 512.3 kcal
- Protein
- 26.7 g
- Carbohydrates
- 69.1 g
- Fat
- 13.7 g
- Saturated fat
- 2.3 g
- Fiber
- 3.9 g
- Sodium
- 766.8 mg
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