Pasta with Walnuts and Anchovies (adapted from the New York Times)
Cook pasta in a large pot of salted, boiling water until al dente.
While that’s happening, heat a glug of olive oil in a non-stick pan over medium heat. Add walnuts and fry until fragrant and lightly toasted. Add garlic, anchovies and pepperoncino. Cook until anchovies just start to melt into the oil. When the pasta is done, use tongs to transfer directly to walnut and anchovy pan, along with 2-3 tablespoons of pasta water. Toss quickly to coat, taste and season with salt and peppe. Serve immediately, with grated pecorino cheese.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 288 | ||
Calories from Fat: 193 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.5g | 29 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 59mg | 18 % | |
Sodium 699.5mg | 24 % | |
Potassium 113.2mg | 3 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.2g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 288
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