No votes yet
Active time
15 minutes
Total time
30 minutes
2 Servings


4 ounces spaghetti, preferably whole grain

2 tablespoons extra virgin olive oil

4 anchovy fillets, drained

4 ounces cherry tomatoes, sliced into quarters

½ bunch fresh parsley, finely chopped (about ½ cup plus more for garnish)

1 red hot chili pepper, seeds removed, finely chopped

2 cloves garlic, sliced

1 tablespoon tomato sauce

½ cup toasted breadcrumbs

  1. Bring a large pot of water to a boil. Cook the spaghetti according to package instructions.
  2. In a pan, heat the olive oil over medium heat and add the anchovy fillets. Add the tomatoes, parsley, chili and the garlic to the pan. Sauté for 5 minutes, or until anchovy fillets have dissolved. Add tomato sauce and heat for 1 minute more.
  3. Once the spaghetti is cooked, drain and toss with the sauce. Sprinkle with crumbled sundried tomato bar and parsley to taste. 

Recipe and photo courtesy of Mediterra


Nutritional Analysis: Calories: 440
Total Fat: 20g
Saturated Fat: 3g
Sodium: 420mg
Carbohydrate: 56g
Fiber: 1g
Protein: 14g

Yield: 2 Servings

Review this Recipe