|
|
© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
|
Spaghetti with Garlic,
Red Peppers & Anchovies
- 8 ounces gluten free spaghetti, cooked
according to package directions
- 2 ounce can anchovies packed in olive oil, undrained
- 1 teaspoon garlic powder
- 1/2 to 1 teaspoon dry red pepper flakes
Bring a large pot of water to a boil and prepare the spaghetti
according to package directions. Drain and rinse well.
Meanwhile, in a small pot combine the anchovies, garlic and red
pepper flakes. Fill the anchovy can with a little of the water from
the boiling spaghetti. Pour this water in the pot with the
anchovies. Simmer the mixture over a medium-low flame for about 5
minutes, or until the anchovies disintegrate and the garlic swells a
little bit.
Add this sauce to the drained spaghetti and toss until the pasta is
evenly coated with the sauce. Divide between 4 bowls. If desired top
with fried bread crumbs or a little Vegan
Parmesan. Spinach or green beans are good accompaniments.
This may be my favorite recipe on the whole website. A traditional
homestyle Italian dish, it's spicy, salty, warm, filling and
delicious, especially when I'm tired, irritated and can't bear the
though of preparing anything more complicated. If you love anchovies
this dish will become pure comfort food. If you don't like them, skip
this recipe all together—there are plenty of other fish in the sea.
Per Serving (excluding unknown items): 243 Calories; 2g Fat (8.5%
calories from fat); 11g Protein; 43g Carbohydrate; 1g Dietary Fiber;
12mg Cholesterol; 524mg Sodium. Exchanges: 3 Grain(Starch); 1/2
Lean Meat. |
