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Spaghetti With Anchovy And Tomato Sauce

Microwaverina's picture
  Spaghetti 14 Ounce (400 Gram)
  Anchovies 2 Ounce (50 Gram)
  Vegetable oil 30 Milliliter (30 Milliliter)
  Onion 1 Medium, skinned and thinly sliced
  Canned tomatoes with juice 14 Ounce (397 Gram)
  Tomato puree 5 Milliliter (2 Level Teaspoon)
  Garlic 1 Clove (5 gm), skinned and crushed
  Chopped parsley 30 Milliliter (2 Tablespoon)
  Capers 30 Milliliter, drained (2 Level Tablespoon)
  Chopped parsley 1 Tablespoon (To Garnish)

1. Place the pasta in a 2.6 litre (4 1/2 pint) ovenproof glass howl. Pour over 1.7 litres (3 pints) boiling water and add salt to taste. Cover with cling film and microwave on HIGH for 7 minutes. Leave to stand, covered.
2. Place the oil from the can of anchovies and 15 ml (1 tbsp) of the vegetable oil in a large ovenproof glass howl. Stir in the onion and microwave on HIGH for 5-7 minutes or until soft.
3. Add the rest of the ingredients except for the remaining vegetable oil and mix thoroughly. Microwave on HIGH for 5-6 minutes, until slightly reduced, stirring occasionally.
4. Drain the pasta, tip it into a heated serving bowl and toss it with the remaining oil. Microwave on HIGH for 1 minute.
5. Pour over the sauce and serve immediately, garnished with chopped parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1927 Calories from Fat 341

% Daily Value*

Total Fat 39 g59.8%

Saturated Fat 5.8 g29%

Trans Fat 0 g

Cholesterol 34 mg11.3%

Sodium 1139.8 mg47.5%

Total Carbohydrates 338 g112.7%

Dietary Fiber 8.7 g34.7%

Sugars 19.9 g

Protein 78 g156.3%

Vitamin A 112% Vitamin C 200.4%

Calcium 53.7% Iron 109.1%

*Based on a 2000 Calorie diet

Spaghetti With Anchovy And Tomato Sauce Recipe