Spaghettini with Garlic, Oil, and Anchovies is a classic Italian dish originating from the Lazio region. The simplicity of the ingredients combines with the intense flavor of the anchovies and the pleasant spicy touch of the chili pepper. This first course is a true triumph of Mediterranean flavors.
A simple and appetizing dish ideal for those who love strong tastes and flavors
Heat the oil in a pan with a crushed garlic clove and a chili pepper; remove them after a few minutes once they have released their aroma
Clean the anchovy fillets, add them to the sauté and mash them into a paste with a wooden spoon
Add the crumbled stale bread and finely chopped parsley
Lower the heat to a minimum and continue cooking, stirring until the sauce begins to dry
Meanwhile, cook the spaghettini in salted boiling water, drain them al dente as usual, and dress them with the hot sauté
Pan
Knife
Italia, Lazio
| Energy (kcal) | 336.33 |
| Carbohydrates (g) | 50.54 |
| of which Sugars (g) | 3.64 |
| Fat (g) | 10.17 |
| of which Saturates (g) | 1.65 |
| Protein (g) | 12.58 |
| Fiber (g) | 2.36 |
| Sale (g) | 0.47 |
