Linguine with Red Anchovy Sauce and Artichoke Hearts Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Olive oil2 Tablespoon
 Canned flat anchovy fillets4 Ounce, reserve the oil (2 Cans 2 Ounce Each)
 Garlic2 Clove (10 gm), minced
 Canned tomatoes1 Pound, run through the food mill (1 Can)
 Salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Dry basil1⁄2 Teaspoon
 Canned artichoke hearts4 , coarsely chopped
 Linguine1 Pound, cooked al dente, drained
 Chopped parsley2 Tablespoon

Nutrition Facts

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

Directions

In a saucepan, heat the olive oil and the oil from the 2 cans of anchovies.
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.
Stir occasionally.
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.
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