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Linguine with Red Anchovy Sauce and Artichoke Hearts Recipe
|Olive oil||2 Tablespoon|
|Canned flat anchovy fillets||4 Ounce, reserve the oil (2 Cans 2 Ounce Each)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||1 Pound, run through the food mill (1 Can)|
|Dry basil||1⁄2 Teaspoon|
|Canned artichoke hearts||4 , coarsely chopped|
|Linguine||1 Pound, cooked al dente, drained|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 2236 Calories from Fat 385
% Daily Value*
Total Fat 49 g75.3%
Saturated Fat 8.7 g43.4%
Trans Fat 0 g
Cholesterol 229.8 mg
Sodium 6335 mg264%
Total Carbohydrates 352 g117.3%
Dietary Fiber 52.9 g211.6%
Sugars 11.6 g
Protein 115 g229%
Vitamin A 121.1% Vitamin C 256.9%
Calcium 89.2% Iron 174.6%
*Based on a 2000 Calorie diet
Reserve the anchovies for later.
In the oil saute the garlic until soft.
Chop half of the anchovies and, along with the tomatoes, salt, pepper, and basil, add them to the saucepan.
Bring the mixture to a boil, reduce to a simmer, and cook, uncovered, for 10 minutes.
Add the artichoke hearts and cook for another 10 minutes.
Toss half of the sauce with the linguine, serve the remainder on top.
Garnish with the parsley and the remaining anchovy fillets.