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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 334.3
  • Total Fat: 4.5 g
  • Cholesterol: 3.4 mg
  • Sodium: 289.2 mg
  • Total Carbs: 61.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 11.8 g

View full nutritional breakdown of Vermicelli Alla Sangiovannello calories by ingredient
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Vermicelli Alla Sangiovannello

Submitted by: JO_JO_BA

Introduction

This is also called Midsummer Pasta, since in Italy on the longest night of the year this dish is served: symbolically long cuts of pasta with a simple sauce of olive oil, garlic, anchovies, and tomatoes. This is also called Midsummer Pasta, since in Italy on the longest night of the year this dish is served: symbolically long cuts of pasta with a simple sauce of olive oil, garlic, anchovies, and tomatoes.
Number of Servings: 6

Ingredients

    1 tbsp olive oil (don't pick a fruity, green one though)
    3 garlic cloves, chopped
    6 oil-packed anchovies, chopped
    1/2 cup chicken broth
    1 lb (4-5) plum tomatoes, peeled and chopped (in Winter, use a 15 oz can diced tomatoes)
    1/2 tsp red pepper flakes
    1 tbsp capers
    2 tbsp chopped black olives
    1/3 cup minced Italian parsley
    1 lb spaghetti

Directions

Heat olive oil in a large pot.
Add garic and cook until soft, 3-4 minutes.
Add the anchovies and cook, mashing them into the garlic mixture, 5 minutes.
Add the broth and chopped tomatoes and cook 10 minutes.
Stir in the pepper flakes, and cook a few minutes more to blend the flavors.
Add the remaining ingredients (except the pasta) and simmer 5-6 minutes more.
Meanwhile, cook the pasta until almost done, about 2 minutes shy of "al dente".
Drain, and add it to the pan with the sauce.
Toss, and allow to cook 2 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user JO_JO_BA.






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