• 8servings
  • 5minutes
  • 355calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti

  2. 4 tablespoons olive oil

  3. 3 cloves garlic, crushed

  4. 1 (2 ounce) can anchovy fillets, chopped

  5. 1 cup fine bread crumbs

  6. 1 cup chopped fresh parsley

  7. ground black pepper to taste

  8. 4 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  2. Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.

  3. Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.

  4. Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.


Send feedback