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Ingredients
- 30 g di scalogno a pezzi
- 2 filetti di acciughe sott'olio, sgocciolati
- 1 peperoncino secco piccante
- 40 g di olio extravergine di oliva
- 150 g di peperoni rossi, pulito e a pezzi (1 cm circa)
- 690 g di acqua
- ½ cucchiaino di sale
- 320 g di pasta secca tipo farfalle
- 240 g di tonno in scatola in olio di oliva, sgocciolato
- Nutrition
- per 1 porzione
- Calories
- 2128 kJ / 508.3 kcal
- Protein
- 28.4 g
- Carbohydrates
- 60.7 g
- Fat
- 16.3 g
- Saturated Fat
- 2.6 g
- Fibre
- 3.9 g
- Sodium
- 289 mg
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