Spaghetti alla Chitarra with Anchovies
|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)|
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.
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