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Servings: 4
Ingredients
- 1 lb. bucatini or perciatelli (if both are available, Grad prefers the the bucatini, but either will do)
- salt to taste
- 1/4 cup extra virgin olive oil
- 1 small onion, diced
- 6 peeled garlic cloves, minced (or more)
- 1 red or yellow bell pepper, diced (added by Tinky)
- 1 teaspoon hot red pepper flakes, or more if you like things hot
- 3 to 4 flat anchovies packed in oil (I chopped these up)
- 1 6-ounce. jar marinated artichoke hearts
- 1 4-ounce jar sun dried tomatoes in oil
- 1-1/2 cups blanched asparagus pieces (added by Tinky)
- 2 tablespoons of oil from the tomatoes
- Parmigiana-Reggino or Grana Padano cheese to taste
View Full Recipe at In Our Grandmothers' Kitchens
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 215 | 78% |
| Total Fat 24.49g | 31% |
| Saturated Fat 2.95g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 638mg | 18% |
| Total Carbs 13.95g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.43g | 2% |
| Protein 3.18g | 5% |
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