Linguini With Oven-Dried Tomatoes, Grapes and Anchovies
Updated October 1, 2015
- Total Time
- 20 minutes
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Ingredients
1 pound linguini
4 medium-size cloves garlic, peeled and minced
6 anchovy fillets, cut across into thin strips
2 cups rosemary-orange oven-dried tomatoes (see recipe), quartered
¾ cup oven-dried grapes (see recipe)
½ teaspoon crushed red pepper
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
94 grams carbs; 5 milligrams cholesterol; 503 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 5 grams fiber; 534 milligrams sodium; 18 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of lightly salted water to a boil. Add the linguini and cook until al dente, about 10 minutes. Drain and place in a large bowl. Add the garlic, anchovies, dried tomatoes, dried grapes and red pepper and toss well. Add the olive oil and salt and pepper to taste and toss. Divide among 4 plates and serve.
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