Pasta with Anchovy-Walnut Sauce

Pasta with Anchovy-Walnut Sauce Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 2 cups)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Ivy Manning,

Cooking Light

December 2010
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