Spaghetti alla Chitarra with Anchovies Recipe

Summary

CourseMethod
DishMain Ingredient

Ingredients

 Olive oil3 Tablespoon
 Garlic2 Clove (10 gm), minced
 White onions2 Medium, chopped
 Ripe tomatoes8 Medium, peeled, seeded, and chopped
 Anchovy fillets12 , coarsely chopped
 White raisins1⁄4 Cup (4 tbs), chopped
 Pignoli nuts1⁄4 Cup (4 tbs) (Pine Nuts)
 Minced fennel1 Tablespoon, minced (Fresh)
 Thin spaghetti1 Pound, cooked al dente, drained (Spaghetti Alla Chitarra, "Guitar-String" Spaghetti)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2889 Calories from Fat 784

% Daily Value*

Total Fat 88 g135%

Saturated Fat 9.9 g49.4%

Trans Fat 0 g

Cholesterol 73.7 mg

Sodium 5902.7 mg245.9%

Total Carbohydrates 453 g151%

Dietary Fiber 44.3 g177.3%

Sugars 80.6 g

Protein 88 g175%

Vitamin A 164.7% Vitamin C 255.4%

Calcium 63% Iron 46.2%

*Based on a 2000 Calorie diet

Directions

In a saucepan, heat the oil, and saute the garlic and onions until soft.
Stir in the tomatoes, and cook over medium heat, stirring, for 10 minutes or until most of the water from the tomatoes has cooked off.
Add the anchovies, raisins, pignoli, fennel, salt, and pepper.
Simmer, stirring, for 3 minutes.
Toss half of the sauce with the hot pasta, serve the remainder on top of the individual servings.
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