ProteinPLUS® Spaghetti with Anchovies and Red Chiles2018-06-04
This quick, protein-loaded pasta has a big punch of umami and heat in a simple olive oil sauce.
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.
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.
Add pasta and pasta water as needed to rondeau. Cook 2-3 min., tossing frequently until combined and heated through.
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
Chef Recommended Cuts
- PLUS® Spaghetti
Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette
Veggie Penne Salad with Shrimp, Saffron and Paprika
ProteinPLUS® Penne with Spicy Lamb Ragout
Barilla Whole Grain Penne with Calabrian Chile Butter, Garlic, Cashew & Currant Crumble
Barilla Orecchiette with Schug Infused San Marzano Tomato & Eggplant Sauce
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.