4 Serves
50 Mins
In a saucepan, heat a small amount of cooking oil over medium heat and sauté the minced garlic until lightly golden and fragrant.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
154 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
169 mg / 1,250 mgPotassium
568 mg / 4,700 mgSodium
468 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
5 g / 50 gSaturated Fat
2 g / 20 gCholesterol
30 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
Add the anchovy fillets to the saucepan and cook, stirring frequently, until they break down and melt into the oil.
Stir in the tomato puree and seasoning, then add a splash of water if the sauce is too thick. Simmer over low heat for 25 minutes to allow the flavors to develop.
While the sauce simmers, bring a large pot of water to a boil and cook the linguine until al dente. Drain the pasta thoroughly.
In a separate frying pan, toast the bread crumbs with a drizzle of cooking oil until golden brown, being careful not to burn them.
Toss the cooked linguine with the prepared anchovy sauce and serve immediately, topped with the toasted bread crumbs.
12
g73
g13
g.jpg&w=3840&q=75)
