Recipe courtesy of Ed Bradley
Recipe courtesy of Ed Bradley
Show:
Food Network Specials
Spaghettini with Tomatoes and Anchovies
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- Total: 32 min
- Prep: 7 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 283
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 4 mg
- Sodium
- 217 mg
- Total: 32 min
- Prep: 7 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 283
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 4 mg
- Sodium
- 217 mg
Ingredients
Directions
- Preheat oven to 350 degrees. Slice tomatoes and place half of the slices in a single layer on the bottom of a baking dish. Add 2 to 3 anchovies on top of each tomato slice. Top each tomato slice with another tomato slice, making a sandwich out of the anchovies. Season with crushed red pepper and olive oil. Bake 20 minutes.
- Cook pasta.
- Drain pasta and mix with tomato and anchovy mixture in a large pasta bowl. Toss with spoons to break up the tomatoes. Add salt and pepper to taste. Garnish with chopped parsley and fresh Parmesan, to taste.
