Heat oil in a frying pan. Sauté the garlic until it is just starting to brown.
Add tomatoes, salt, pepper and chili flakes in pan with the sautéed garlic. Cook over medium heat for 3–4 minutes until the tomato liquid is slightly reduced.
Lower the heat, add the parsley and oregano and simmer the sauce gently for 20 minutes.
Cook spaghetti per box instructions.
Toss the cooked spaghetti into the sauce. Add capers and olives. If the sauce appears dry, add a splash of water from the pasta pot.
Nutrition Per Serving
Serving size: ½ of recipe
Calories: 504
Protein: 3.1g
Phenylalanine: 84mg
Leucine: 129mg
Tyrosine: 48mg
Nutrition Per Recipe
Makes: 2servings
Calories: 1008
Protein: 6.2g
Phenylalanine: 168mg
Leucine: 257mg
Tyrosine: 95mg
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).