Vermicelli Alla Sangiovannello

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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


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.