Directions:
- Fill a 6-quart kettle three fourths full with salted water and bring to a boil for spaghetti. Thinly slice garlic and finely chop anchovy. Cook pasta in boiling water until almost al dente.
- While pasta is cooking, in a 12-inch heavy skillet cook garlic in oil over moderate heat, stirring, until golden. Remove skillet from heat and stir in anchovy, zest, red pepper flakes, and 1/2 cup pasta cooking water.
- Ladle out and reserve 1 cup additional cooking water and drain pasta in a colander. Add pasta to garlic mixture and cook over moderately high heat, tossing and, if necessary, adding enough reserved cooking water to keep pasta moist, about 2 minutes, or until pasta is al dente. Add parsley, 1 tablespoon Parmesan, and salt and pepper to taste and toss well.
- Serve additional Parmesan on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.19 Kcal (1755 kJ) | ||
| Calories from fat | 113.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 19% | |
|---|---|---|---|
| Cholesterol | 1.1mg | 0% | |
| Sodium | 26.32mg | 1% | |
| Potassium | 219mg | 5% | |
| Total Carbs | 64.98g | 22% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 11.79g | 24% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 2.8mg | 16% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 398.87 Kcal (1670 kJ) | ||
| Calories from fat | 108.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.01g | 19% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 0% | |
| Sodium | 25.04mg | 1% | |
| Potassium | 208.38mg | 5% | |
| Total Carbs | 61.83g | 22% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 2.57g | 11% | |
| Protein | 11.22g | 24% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 2.7mg | 16% | |
| Calcium | 39.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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