Pasta with Anchovy-Walnut Sauce

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 2 cups)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 376
  • Fat: 14.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 7.9g
  • Protein: 12.6g
  • Carbohydrate: 49.8g
  • Fiber: 4.1g
  • Cholesterol: 5.1mg
  • Iron: 3.3mg
  • Sodium: 426mg
  • Calcium: 67mg

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