ProteinPLUS® Spaghetti with Anchovies and Red Chiles

  • Yield : 24 Servings
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This quick, protein-loaded pasta has a big punch of umami and heat in a simple olive oil sauce.


Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stove top. Add pasta; cook 1 min. less than directed on package. Drain, reserving 1-1/2 cups pasta water.

Step 2

Meanwhile, heat ¼ cup oil, anchovies and garlic in large rondeau on medium heat. Cook 2- 3 min. or until anchovies are dissolved and garlic is softened. Add red pepper flakes; stir 1 min. or until fragrant.

Step 3

Add pasta and pasta water as needed to rondeau. Cook 2-3 min., tossing frequently until combined and heated through.

Step 4

Garnish with cheese and fennel fronds before serving.


  • 3 lbs Barilla ProteinPLUS® Spaghetti
  • 1/2 cup extra virgin olive oil
  • 12 anchovy fillets
  • 6 cloves garlic, sliced
  • 3 tablespoons red pepper flakes
  • 1-1/2 cups grated Pecorino Romano cheese
  • 1/3 cup coarsely chopped fennel fronds
Recipe Type:

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Chef Recommended Cuts
  • PLUS® Spaghetti
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Nutritional Info

This information is per serving.