Recipe courtesy of Rao's
Linguine with Anchovy Hot Peppers
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 936
- Total Fat
- 57
- Saturated Fat
- 8
- Carbohydrates
- 90
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 5
- Sodium
- 606
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1 pound linguine
1 cup olive oil
4 cloves garlic, minced
6 anchovy fillets
5 hot cherry peppers, seeded and sliced
1 tablespoon chopped parsley
Salt and pepper, to taste
Directions
- Cook linguine in a large pot with salted water until al dente. While pasta is cooking, heat oil in a medium saute pan. Add garlic, anchovy, and cherry peppers. Saute until garlic is golden brown. Remove from heat.
- Drain pasta, saving about 1/2 cup of the water. Add pasta back into pot. Place over medium heat. Add garlic mixture and the reserved water. Mix well over heat for 1 minute. Remove and place in a bowl. Sprinkle with parsley and salt and pepper, to taste.