Spaghetti with Anchovies

1 Reviews
0% would make this recipe again

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Preparation : 5 min Cooking : 10 min
370 calories/serving
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Ingredients

160 g gluten free/wheat free spaghetti
4 anchovy fillets, chopped 16 g
3 tbsp Garlic-Infused Oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

To save time, the sauce preparation and the pasta cooking can be done at the same time.
  1. Start cooking the pasta.
  2. Meanwhile, heat the garlic-infused oil in a small saucepan over low heat. Chop the anchovies, then add them to the pan with stirring. Cook until they have broken apart and «melted». Set aside and keep warm.
  3. Put the drained spaghetti back into the pasta cooking pot. Add the anchovy sauce and mix well. Add pepper to taste. In general, it is not necessary to add salt since the anchovies are already salted. Serve in warmed dishes.

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

370

Fat

16 g

24 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

10 mg

Sodium

330 mg

14 %

Carbohydrate

53 g

18 %

Fibre

2 g

8 %

Sugars

0 g

Net Carbs

51 g

Protein

4 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

2 %

Iron

5 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Good source of  :
Iron, Potassium, Vitamin E
Source of  :
Calcium, Fibre, Niacin, Phosphorus, Selenium, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Meat and Alternatives ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 0% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | Halal | Kosher | High Iron | Italian

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