Spaghetti with Anchovies

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Preparation : 5 min Cooking : 10 min
380 calories/serving

Ingredients

160 g gluten free/wheat free spaghetti
4 anchovy fillets, chopped 16 g
2 cloves garlic, minced or pressed
3 tbsp olive oil 45 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

To save time, the sauce preparation and the pasta cooking can be done at the same time.
  1. Start cooking the pasta.
  2. Meanwhile, heat the oil in a small saucepan over low heat. Sauté the pressed or minced garlic 1-2 min, taking care not to let it burn.
  3. Chop the anchovies, then add them to the pan with stirring. Cook until they have broken apart and «melted». Set aside and keep warm.
  4. Put the drained spaghetti back into the pasta cooking pot. Add the anchovy sauce and mix well. Add pepper to taste. In general, it is not necessary to add salt since the anchovies are already salted. Serve in warmed dishes.

Observations

Parmesan is not added since the flavour of fish sauces in general does not benefit from the addition of cheese.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

380

Fat

16 g

24 %

Saturated 2.2 g
+ Trans 0 g

11 %

Cholesterol

10 mg

Sodium

330 mg

14 %

Carbohydrate

54 g

18 %

Fibre

2 g

9 %

Sugars

0 g

Net Carbs

52 g

Protein

4 g

Vitamin A

0 %

Vitamin C

2 %

Calcium

3 %

Iron

6 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Selenium
Good source of  :
Vitamin E
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Vitamin K, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 0
Meat and Alternatives ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Pasta | Main courses/Entrées | Halal | Kosher | Italian

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