Recipes > World Cuisine > European > Italian > Sicilian Spaghetti

Sicilian Spaghetti

Sicilian Spaghetti Recipe

Description

Anchovies sauteed with garlic and oil makes a pungently tasty sauce for hot spaghetti. Add some breadcrumbs and parsley to the anchovy mix and toss with the noodles to serve.

Ingredients

  • 1 pound spaghetti
  • 4 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 1 (2 ounce) can anchovy fillets, chopped
  • 1 cup fine bread crumbs
  • 1 cup chopped fresh parsley
  • ground black pepper to taste
  • 4 tablespoons freshly grated Parmesan cheese

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
  3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
  4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Add comment

Nutritional Information

Sicilian Spaghetti

Servings Per Recipe: 8
Calories: 354.6
% Daily Value *
protein: 25 %
carbohydrates: 17 %
exchange other carbs:
dietary fiber: 11 %
sugars:
fat: 15 %
saturated fat: 9 %
cholesterol: 2 %
vitamin a iu: 14 %
niacin equivalents: 69 %
vitamin b6: 9 %
vitamin c: 18 %
folate: 41 %
calcium: 9 %
iron: 19 %
magnesium: 16 %
potassium: 7 %
sodium: 21 %
thiamin: 62 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*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.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved