Spaghetti with Sun-Dried Tomato Sauce




Ingredients ½ cup almonds 1 box (1 pound) bucatini or spaghetti 1 cup drained oil-packed sun-dried tomatoes ¼ cup extra-virgin olive oil 2 anchovy fillets 1 clove garlic 1 tablespoon chopped fresh basil or 1 teaspoon dried ½ teaspoon chopped fresh oregano or a pinch of dried 1 teaspoon salt 6 tablespoons grated Parmesan cheese

Instructions Bring a large pot of water to a boil over high heat.

While waiting for the water to boil, place the almonds in a small skillet over medium-low heat. Toast for 7 minutes, stirring or shaking the skillet occasionally, until fragrant and slightly golden. Set aside.

When the water boils, salt it and add the bucatini. Cook according to the package directions.

Meanwhile, in a food processor, combine the toasted almonds, sun-dried tomatoes, oil, anchovies, garlic, basil, oregano, and salt and process about 1 minute, until just blended.

Reserving ½ cup of the cooking water, drain the pasta in a colander and return it to the pot.

Add the ½ cup pasta cooking water to the sauce in the food processor. Pulse a few times until combined. Add the sauce to the pasta and toss well to coat. Serve topped with the Parmesan. Serves 6.

Nutrition Information Calories per serving: 497 Carbs: 64 g Fiber: 5 g Protein: 16 g Total fat: 21 g Saturated fat: 3 g Sodium: 606 mg

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