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This is a very rustic, easy to prepare version of a pasta salad. Serve with a crusty whole-grain bread.
Ingredients
- 1 (16 ounce) package spaghetti
- 6 tablespoons olive oil, or more to taste
- 2 (2 ounce) cans anchovy fillets, chopped
- ¼ teaspoon minced garlic, or to taste
- 1 dash balsamic vinegar
- 1 dash lemon juice
- 1 pinch red pepper flakes, or to taste
- 1 pinch ground black pepper to taste
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Step 2
Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 430 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat2g | 12% |
| Cholesterol13mg | 4% |
| Sodium556mg | 24% |
| Total Carbohydrate56g | 20% |
| Dietary Fiber3g | 9% |
| Total Sugars2g | |
| Protein14g | |
| Vitamin C1mg | 3% |
| Calcium52mg | 4% |
| Iron3mg | 18% |
| Potassium257mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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