ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pasta with Anchovy-Walnut Sauce

Photo: John Autry; Styling: Cindy Barr
Total time 20 mins
Yield 4 servings (serving size: 2 cups)

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 3 cups prechopped onion
  • 1/2 cup sliced red bell pepper
  • 6 canned anchovy fillets in oil, drained
  • 4 large garlic cloves, chopped
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1/2 cup chopped walnuts, toasted
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 376
  • fat 14.7 g
  • satfat 1.7 g
  • monofat 4.2 g
  • polyfat 7.9 g
  • protein 12.6 g
  • carbohydrate 49.8 g
  • fiber 4.1 g
  • cholesterol 5.1 mg
  • iron 3.3 mg
  • sodium 426 mg
  • calcium 67 mg

How to Make It

  1. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

  2. Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add bell pepper, anchovies, and garlic; cook 1 minute, stirring frequently to break anchovies into small pieces. Add broth and crushed red pepper; cook 3 minutes or until most of liquid evaporates. Add pasta, reserved 1/2 cup cooking liquid, parsley, and remaining ingredients to pan; toss to combine.