Rating: 4.5 stars
11 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve with a salad of green leaf lettuce, red onion, and fresh parsley, dressed with 1 tablespoon olive oil and fresh lemon juice.

Faith Willinger
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
23 mins
total:
35 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Add 2 tablespoons oil to pan. Add garlic; cook 30 seconds, stirring constantly. Add anchovies; mash in pan to form a paste. Stir in tomatoes and next 4 ingredients (through pepper); cook 5 minutes, stirring occasionally.

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  • Bring 6 quarts water to a boil. Add pasta; cook 8 minutes or until almost al dente. Drain in a colander over a bowl, reserving 1/2 cup pasta water. Add pasta and reserved pasta water to tomato mixture; increase heat to medium-high. Cook 5 minutes or until pasta is al dente, tossing to combine. Spoon 1 1/2 cups pasta into each of 4 bowls. Drizzle each serving with 3/4 teaspoon oil; sprinkle with cheese.

Nutrition Facts

404 calories; fat 17.5g; saturated fat 3.5g; mono fat 11.1g; poly fat 2.2g; protein 13.1g; carbohydrates 51.5g; fiber 3.9g; cholesterol 7mg; iron 3.5mg; sodium 648mg; calcium 144mg.
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