This might seem like a lot of anchovies, but the cream and parmagiano moderates them. It's not overwhelming at all. This is a great pasta - the use of rosemary especially.
Source: Cooking with Moby, pg 7
Put a large pot of salted water on to boil.
Melt the oil and butter in a large pan, and fry the garlic gently until light brown.
Add the anchovies and rosemary and then mash them into the oil, almost to a paste.
Add the tomatoes to the paste and break them up.
Bring to a boil, then reduce the heat and simmer until the liquid has evaporated and the tomatoes have become a sauce (30-45 minutes).
After you put pasta in the water, finally, add the cream to the sauce, and raise heat to reduce.
Add salt and pepper - to taste. (Taste it first!)
When done, add most of parmagiano.
Drain pasta, and mix well. Serve with the remaining cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 41 | ||
Calories from Fat: 23 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 10.5mg | 3 % | |
Sodium 18.7mg | 1 % | |
Potassium 78.7mg | 2 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.5g | ||
Protein 3.7g | 5 % | |
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: 41
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