Recipe Details
Ingredients
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1poundspaghetti
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4tablespoonsolive oil
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1(2 ounce) cananchovy fillets, chopped
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3clovesgarlic, crushed
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2/3cupfine bread crumbs, or to taste
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1cupchopped fresh parsley
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ground black pepper to taste
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4tablespoonsfreshly grated Parmesan cheese
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, heat olive oil in a medium skillet over medium heat. Add anchovies and garlic; cook and stir continuously until anchovies sizzle and garlic is fragrant, about 2 minutes.
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Stir in bread crumbs and turn off heat. Stir in parsley and pepper.
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Toss anchovy sauce with hot pasta and sprinkle with Parmesan cheese; serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories355 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 2g |
10% |
| Cholesterol 7mg |
2% |
| Sodium 516mg |
22% |
| Total Carbohydrate 54g |
19% |
| Dietary Fiber 3g |
10% |
| Total Sugars 3g |
|
| Protein 12g |
25% |
| Vitamin C 11mg |
12% |
| Calcium 92mg |
7% |
| Iron 3mg |
19% |
| Potassium 241mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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