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Spaghetti alla Chitarra with Anchovies

Fettuccine.Inn's picture
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  White onions 2 Medium, chopped
  Ripe tomatoes 8 Medium, peeled, seeded, and chopped
  Anchovy fillets 12 , coarsely chopped
  White raisins 1⁄4 Cup (4 tbs), chopped
  Pignoli nuts 1⁄4 Cup (4 tbs) (Pine Nuts)
  Minced fennel 1 Tablespoon, minced (Fresh)
  Thin spaghetti 1 Pound, cooked al dente, drained (Spaghetti Alla Chitarra, "Guitar-String" Spaghetti)
  Salt To Taste
  Pepper To Taste

In a saucepan, heat the oil, and saute the garlic and onions until soft.
Stir in the tomatoes, and cook over medium heat, stirring, for 10 minutes or until most of the water from the tomatoes has cooked off.
Add the anchovies, raisins, pignoli, fennel, salt, and pepper.
Simmer, stirring, for 3 minutes.
Toss half of the sauce with the hot pasta, serve the remainder on top of the individual servings.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2889 Calories from Fat 784

% Daily Value*

Total Fat 88 g135%

Saturated Fat 9.9 g49.4%

Trans Fat 0 g

Cholesterol 73.7 mg24.6%

Sodium 5902.7 mg245.9%

Total Carbohydrates 453 g151%

Dietary Fiber 44.3 g177.3%

Sugars 80.6 g

Protein 88 g175%

Vitamin A 164.7% Vitamin C 255.4%

Calcium 63% Iron 46.2%

*Based on a 2000 Calorie diet

Spaghetti Alla Chitarra With Anchovies Recipe