There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.
Source: New York Times Cooking
Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
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|Serving Size: 1 Serving (286g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 136 (14%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 12.7mg||4 %|
|Sodium 317mg||11 %|
|Potassium 664.2mg||17 %|
|Total Carbohydrate 176.5g||52 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 168.5g|
|Protein 35.5g||51 %|
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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: 995
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