Spaghetti with chilli and sun-dried tomatoes

title="Spaghetti with chilli and sun-dried tomatoes"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Spaghetti-with-chilli-and-sun-dried-tomatoes.jpg" alt="Spaghetti with chilli and sun-dried tomatoes"
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• 0:10 Prep


• 0:12 Cook


• 
  4 Servings


• Capable cooks

Chilli, anchovies and sun-dried tomato give a beautiful colour and flavour to this easy pasta main.

Featured in
Spaghetti recipes, Pasta recipes

Ingredients

• 375g spaghetti


• 2 tablespoons olive oil


• 1/4 teaspoon ground chillies


• 1 garlic clove, thinly sliced


• 60g (1/3 cup) drained sun-dried tomatoes, cut into strips


• 30g drained anchovy fillets in oil, cut into thin strips


• 70g piece parmesan, shaved

Method

• 
  
  
  Step 1
  
  
  
  
  Cook the spaghetti in a large saucepan of salted boiling water, following packet directions, until al dente. Drain, transfer to a bowl and cover with foil to keep warm. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat the oil in the large saucepan over medium heat. Add the ground chillies and garlic. Cook, stirring, for 30 seconds or until aromatic. Remove from the heat and return the spaghetti to the pan. Add the tomatoes, anchovies and 1/2 the parmesan. Use tongs to toss the spaghetti, coating it in the oil mixture. Serve immediately sprinkled with the remaining parmesan.
  
  
  

• Low sugar

Nutrition

• 2235 kj

  Energy




• 17g

  Fat Total




• 5g

  Saturated Fat




• 5g

  Fibre




• 20g

  Protein




• 19mg

  Cholesterol




• 654.27mg

  Sodium




• 5g

  Carbs (sugar)




• 71g

  Carbs (total)

All nutrition values are per serve

• Author: Dimitra Stais


• Publication: Australian Good Taste

Source: taste.com.au