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+ servings
bowl of tortiglione pasta with anchovies

Tortiglioni With Anchovies

La Cucina Italiana
Addictively crunchy breadcrumbs and salt-packed anchovies are powerful flavor combination for this pantry pasta.
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Total Time 15 minutes
Course Main Course
Cuisine 🇮🇹 Italian
Servings 4
Calories 810 kcal

Ingredients
 
 

  • 12 oz tortiglioni pasta
  • cup olive oil
  • 4 oz anchovies
  • 3 oz shelled walnuts finely chopped
  • breadcrumbs
  • garlic
  • marjoram
  • salt

Instructions
 

  • Remove the bones from the anchovies and rinse them thoroughly to remove the salt.
  • Cook the pasta in a large pot of boiling salted water until al dente.
  • Heat the olive oil in a pan. Break the anchovies into pieces and add them to the pan with 2 peeled and slightly crushed garlic cloves. Add 6 Tbsp. bread crumbs and sauté. Add the finely chopped hazelnuts. Stir ensuring that the breadcrumbs and nuts brown and become crisp without burning.
  • Once the pasta is al dente, drain and toss in the pan to coat with the breadcrumbs. Remove the garlic, sprinkle with torn marjoram, and serve.

Nutrition

Calories: 810kcalCarbohydrates: 66gProtein: 20gFat: 53gSaturated Fat: 7gFiber: 4gSugar: 3g
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