Spaghetti with Roasted Cherry Tomatoes, Capers and Olives
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This takes the classic spaghetti al pomodoro method and swaps the simmered tinned-tomato sauce for cherry tomatoes slow-roasted into a jammy base, brightened with garlic, capers and chilli, then finished with olives, herbs, pine nuts and pecorino.
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Method
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EU nutrition claims
- Source of protein: 3 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Low sugars: 3.6 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 253 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large rimmed baking tray
- small dry frying pan
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 628 kcal |
| Protein | 18.9 g |
| Carbohydrate | 86.5 g |
| of which sugars | 9 g |
| of which free sugars | 0 g |
| Fat | 23.8 g |
| of which saturates | 4.1 g |
| Fibre | 6.7 g |
| Salt | 2.27 g |
Protein per 100 kcal
3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
