Plat
Spaghetti alla Chitarra with Anchovy, Chilli & Garlic
25 minPour 2Nutri-Score C€
C
25 min
25 minSpaghetti alla Chitarra with Anchovy, Chilli & Garlic
ce qu’il vous faut
Ingrédients
spaghetti alla chitarraCéréales200 g
anchovy fillets (in oil, drained)Poissons6 morceaux
garlic (cloves, thinly sliced)Fruits et légumes3 morceaux
red chilli (finely sliced)Fruits et légumes1 morceau
olive oil (extra virgin)Épicerie60 ml
parsley (finely chopped)Fruits et légumes10 g
salt (for the pasta water)Épices10 g
par portion
Nutrition
623kcal
- Glucides
- 73 g
- Protéines
- 14 g
- Lipides
- 31 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Pince de cuisine
pas à pas
Préparation
- Étape 1
Boil the pasta
- Bring a large pot of salted water to a rolling boil.
- Cook the spaghetti alla chitarra until al dente.
- Étape 2
Make the anchovy, chilli & garlic oil
- Warm the olive oil in a frying pan over low heat.
- Add the sliced garlic and chilli and cook gently until fragrant, without browning.
- Add the anchovy fillets and stir until they melt into the oil.
- Étape 3
Combine
- Transfer the drained pasta to the pan with a splash of pasta water.
- Toss well so the pasta is coated in the sauce.
- Étape 4
Serve
- Scatter over the chopped parsley and serve immediately.