Rating
1
Average: 1 (1 vote)
Active time
15 minutes
Total time
30 minutes
Yield
2 Servings
Nutritioni
Ingredients

Ingredients:

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

Instructions
  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 the toasted breadcrumbs, and parsley to taste. 

Recipe and photo courtesy of Mediterra

Nutrition

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

Yield: 2 Servings

How'd it Taste?

STEVEN
1
Doesn't make sense. what happened to the breadcrumbs?
Katherine-Oldways
0
Hi Steven, thanks for bringing that to our attention, the recipe has been updated. You sprinkle the toasted breadcrumbs over the spaghetti at the end. Enjoy!

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