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Tomato Anchovy Pasta Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped green onions||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Canned anchovy fillets||2 Ounce, drained chopped (1 Can)|
|Canned diced peeled tomatoes||16 Ounce (1 Can)|
|Rotini/Other corkscrew shaped pasta||3⁄4 Pound|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2135 Calories from Fat 767
% Daily Value*
Total Fat 88 g135.6%
Saturated Fat 18.3 g91.5%
Trans Fat 0 g
Cholesterol 84.9 mg
Sodium 4433.1 mg184.7%
Total Carbohydrates 276 g92%
Dietary Fiber 41.1 g164.6%
Sugars 40.6 g
Protein 89 g177.6%
Vitamin A 218.4% Vitamin C 215.6%
Calcium 112.5% Iron 83.5%
*Based on a 2000 Calorie diet
Add green onions and garlic and saute until soft, about 5 minutes.
Add anchovies and stir 1 minute.
Add tomatoes and simmer until sauce thickens slightly, about 6 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Cook rotini in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1/2 cup cooking liquid.
Add reserved cooking liquid to tomato anchovy sauce in skillet and stir over medium high heat until heated through.
Add rotini and toss until sauce coats rotini.
Add Parmesan cheese and toss to blend.
Season pasta to taste with salt and pepper.