Recipe courtesy of Ed Bradley
Spaghettini with Tomatoes and Anchovies
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 709
- Total Fat
- 31
- Saturated Fat
- 4
- Carbohydrates
- 90
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 19
- Cholesterol
- 10
- Sodium
- 542
- Total: 32 min
- Prep: 7 min
- Cook: 25 min
Ingredients
2 large tomatoes
12 anchovies
2 tablespoons crushed red pepper
1/2 cup olive oil
1 pound spaghettini
1 teaspoon chopped parsley
Fresh grated Parmesan cheese
Salt and black pepper
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.