Spaghettini Aglio Olio e Acciughe 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 tasty dish ideal for those who love bold flavors.
Heat the oil in a pan with a crushed clove of garlic 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 creamy paste using a wooden spoon.
Add the crumbled bread from the stale roll and the finely chopped parsley.
Lower the heat to the minimum and continue cooking, stirring, until the sauce starts to dry.
Meanwhile cook the spaghettini in salted boiling water, drain them al dente as usual, and toss them with the hot sauté.
Pan
Knife
Italy, Lazio
| Energy (kcal) | 345 |
| Carbohydrates (g) | 68.82 |
| of which Sugars (g) | 3.44 |
| Fat (g) | 1.69 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 12.44 |
| Fiber (g) | 4.29 |
| Sale (g) | 0.02 |
