Spaghetti with anchovy and tuna
Cook the spaghetti in a large pot of boiling salted water for about 8 minutes, until al dente - tender but still firm to the bite.
Meanwhile,heat the olive oil in a frying pan, add the garlic and fry over a gentle heat for 3 minutes. Add the anchovy fillets and cook very gently until almost melting. Increase the heat and add the tuna. Toss for a few minutes, then add the white wine and let it bubble for a few minutes to allow the alcohol to evaporate. Stir in the capers and tomatoes.
Drain the pasta, reserving 2-3 tablespoons of the cooking water. Toss the spaghetti with the sauce, mix in the basil leaves and extra virgin olive oil and season to taste. Add a little of the cooking water if the pasta seems to dry, then serve. In Italy you wouldn't put cheese on a pasta with any sort of seafood, even canned tuna.
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 543 | ||
Calories from Fat: 113 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 21.5mg | 7 % | |
Sodium 767.4mg | 26 % | |
Potassium 618.3mg | 16 % | |
Total Carbohydrate 71g | 21 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 66.2g | ||
Protein 34.7g | 50 % | |
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: 543
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