Nun's Revenge

Unleash bold Mediterranean flavors with "Nun's Revenge," a devilishly delicious spaghetti dish that combines the perfect balance of heat, tang, and umami into one irresistible meal. This quick and easy recipe features al dente spaghetti coated in a vibrant sauce of olive oil, garlic, and fiery red chili peppers, complemented by savory anchovies, sun-dried tomatoes, briny capers, and black olives. A touch of crushed red pepper flakes adds just the right amount of heat, while fresh parsley, zesty lemon, and a sprinkling of Parmesan cheese bring brightness and depth to every bite. Ready in just 35 minutes, this spicy pasta sensation is ideal for weeknight dinners or lively gatherings. Whether you're craving a simple yet sophisticated meal or looking to spice things up in the kitchen, "Nun's Revenge" promises to deliver bold bites packed with Mediterranean flair.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 4 tablespoons olive oil
• 4 cloves garlic cloves
• 2 whole red chili peppers
• 100 grams sun-dried tomatoes
• 4 pieces anchovy fillets
• 2 tablespoons capers
• 100 grams black olives (pitted)
• 1 teaspoon crushed red pepper flakes
• 1 whole lemon (zest and juice)
• 2 tablespoons fresh parsley
• 50 grams grated Parmesan
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.

Step 2

While the pasta cooks, heat the olive oil in a large skillet over medium heat.

Step 3

Mince the garlic and thinly slice the red chili peppers. Add them to the skillet and sauté for 1-2 minutes until fragrant but not browned.

Step 4

Chop the sun-dried tomatoes and anchovy fillets. Add them to the skillet along with the capers and olives. Stir and cook for 3-4 minutes until everything is well combined and starting to sizzle.

Step 5

Sprinkle in the crushed red pepper flakes for extra heat, stirring them into the mixture.

Step 6

Add the cooked spaghetti to the skillet, tossing to coat in the flavorful sauce. If the mixture is too thick, gradually add reserved pasta water until the sauce reaches your desired consistency.

Step 7

Zest and juice the lemon over the pasta, stirring to combine for brightness and acidity.

Step 8

Season with salt and black pepper to taste, keeping in mind the saltiness of the anchovies and capers.

Step 9

Remove the skillet from heat and stir in the freshly chopped parsley.

Step 10

Serve immediately with grated Parmesan cheese on top for a creamy finish.

Nutrition Facts

Serving size	(958.5g)

Amount per serving	% Daily Value*
Calories	1951.6

Total Fat 93.0g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 6.8g
Cholesterol 67mg	0%
Sodium 8540.7mg	0%
Total Carbohydrate 213.6g	0%
Dietary Fiber 27.1g	0%
Total Sugars 45.0g
Protein 82.2g	0%

Vitamin D 324IU	0%
Calcium 947.6mg	0%
Iron 28.1mg	0%
Potassium 4581.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 16.3%

Carbs: 42.3%