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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of water to a rolling boil over high heat, then salt the water generously. | 2. Add the pasta, stir to separate the noodles and cook according to the package directions (until al dente). | 3. Meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned. | 4. Add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces. | 5. Stir in the tomato paste and chili pepper to form a sauce. | 6. Cook for another minute or two, or until all of the ingredients are well blended. | 7. Turn off the heat and cover to keep warm. | 8. Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water. | 9. Transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined. | 10. Add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky. | 11. Transfer the dressed pasta to warmed individual shallow bowls; serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti	16	ounces		140.6135	31.3432	2.903	2.5855
kosher salt				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
garlic clove	1		minced	-	-	-	-
italian	8	anchovies	imported	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
red chili pepper	1		stemmed seeded chopped crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.