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Ingredientes
- 3/4 c. blanched almonds
- 1/2 c. extra-virgin extra virgin olive oil
- 2 c. unseasoned fresh bread crumbs
- 8 x salt-packed anchovy fillets rinsed, minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x garlic clove finely minced
- 1 x onion finely minced
- 1Â 1/2 c. Basic Tomato Sauce (see recipe)
- Â Â (or possibly use store bought sauce)
- 6 x basil leaves - (to 8) torn to shreds
- 1 lb lasagnette
- Â Â (or possibly 1 1/4"-wide papardelle)
Direcciones
- In a small frying pan over medium heat, gently toast the almonds in a tsp. of extra virgin olive oil till they are golden. Remove almonds to a cutting board and chop as fine as you can. In the oil remaining in the pan, toast bread crumbs till golden and crisp. Combine bread crumbs with almonds in a small bowl.
- Add in 2 Tbsp. of oil to the pan. Over medium-low heat, stir in anchovies and crush into oil with a fork. Mix anchovies and oil with bread crumbs, add in lots of black pepper, and set aside.
- Add in remaining oil to the frying pan and gently sweat garlic and onion over medium low heat till soft, but not brown. Add in tomato sauce and cook for 3 to 4 min, or possibly till just long sufficient to mix flavors. Add in basil and set aside.
- Bring a pot of lightly salted water to a rolling boil, drop in pasta and cook till al dente, about 10 to 12 min.
- Drain and dress with tomato sauce and half of bread crumb mix. Sprinkle the remaining crumb mix over top and serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 643 | |
| Calories from Fat 381 | 59% |
| Total Fat 43.82g | 55% |
| Saturated Fat 5.47g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 886mg | 37% |
| Potassium 637mg | 18% |
| Total Carbs 51.77g | 14% |
| Dietary Fiber 7.1g | 24% |
| Sugars 9.66g | 6% |
| Protein 14.72g | 24% |
