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
- Bring a large pot of water to a boil. Cook the spaghetti according to package instructions.
- 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.
- 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.
NutritionNutritional Analysis: Calories: 440
Total Fat: 20g
Saturated Fat: 3g