Aglio e olio, a traditional italian dish of spaghetti tossed with garlic and olive oil, gets a hearty addition of hazelnuts in this recipe for a delightful meal similar to an italian restaurant in seattle.
0.33333333333333326 cup Extra-virgin olive oil, or as needed
2 Jarred pepperoncini peppers, sliced
3 Cloves garlic, chopped
0.25 cup Sun-dried tomatoes packed in oil, sliced
1 teaspoon Anchovy Paste
0.25 cup Marsala Wine
Nutrition value
658
calories per serving
66 g Fat7 g Protein10 g Carbs6 g FiberOther
Current Totals
66 g Fat
7 g Protein
10 g Carbs
6 g Fiber
MacroNutrients
Carbs
10 g
Protein
7 g
Fiber
6 g
Fats
Fat
66 g
Vitamins & Minerals
Calcium
75 mg
Iron
3 mg
Vitamin A
300 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
2 mg
Vitamin B9
76 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
12 mg
Copper
1 mcg
Magnesium
84 mg
Manganese
5 mg
Phosphorus
126 mg
Selenium
2 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
