Vermicelli Alla Sangiovannello
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp olive oil (don't pick a fruity, green one though)3 garlic cloves, chopped6 oil-packed anchovies, chopped1/2 cup chicken broth1 lb (4-5) plum tomatoes, peeled and chopped (in Winter, use a 15 oz can diced tomatoes)1/2 tsp red pepper flakes1 tbsp capers2 tbsp chopped black olives1/3 cup minced Italian parsley1 lb spaghetti
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.
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.
Nutritional Info 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
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