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Ingredients
- 12 x oil-packed anchovies
- 1/2 c. lowfat milk
- Â Â Salt to taste
- 1 dsh extra-virgin extra virgin olive oil plus
- 1/2 c. extra-virgin extra virgin olive oil
- 1 lb spaghetti
- 1 can whole tomatoes - (28 ounce)
- 25 x garlic cloves peeled
- 1 x warm green or possibly red chiles - (to 2) minced
- 18 x colossal green olives, Sicilian-style or possibly
- Â Â other large green olives
- 18 x Kalamata olives
- 1/2 c. coarsely-minced parsley
- 1/2 c. feta cheese crumbled
- Â Â Freshly-grnd black pepper to taste
Directions
- Cover anchovies with lowfat milk in bowl and set aside to soak 15 min to 1 hour (up to 8 hrs). Bring large pot water to boil. Add in 1 tsp. salt, dash extra virgin olive oil, then spaghetti and cook till just tender to the bite, 7 to 10 min.
- Drain anchovies and chop. Drain tomatoes, reserving liquid, and cut each into quarters, reserving juices. Heat remaining 1/2 c. extra virgin olive oil in saucepan over medium heat, add in garlic cloves and saute/fry 5 min. Add in anchovies and cook 1 minute. Add in chiles and cook 1 minute, then add in tomatoes and saute/fry 5 min. Add in reserved tomato liquid and simmer 2 to 3 min longer.
- Toss together pasta and sauce. Add in parsley and feta cheese and mix well. Remove from heat and add in salt and pepper to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 261g | |
| Recipe makes 4 servings | |
| Calories 767 | |
| Calories from Fat 304 | 40% |
| Total Fat 34.49g | 43% |
| Saturated Fat 7.25g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 406mg | 17% |
| Potassium 468mg | 13% |
| Total Carbs 94.64g | 25% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.7g | 4% |
| Protein 19.97g | 32% |
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