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    You are in: Home / Recipes / Pasta Foriana Recipe
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    Pasta Foriana

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    SheCooksToConquer's Note:

    Shh. Don't tell anyone there's anchovies in this, they'll never know. This is a fabulous light pasta dish, made famous in Provincetown by two competing Italian restaurants. First, it was presented at Ciro & Sals, and then when Sal moved on and opened Sal's Place, they served it, too. This takes about ten minutes to whip up, and is a terrific change from the usual tomato sauces. Cooking time doesn't include the pasta, which you can prepare while making the sauce or before. This can easily be made as a vegetarian dish by leaving out the anchovies, but you'll need to "kick up" the salt a little.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a skillet and add the garlic and anchovies. Saute over low heat until garlic is golden and the anchovies have "disappeared" into the mixture.
    2. 2
      Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
    3. 3
      Add to hot spaghetti. (I like to add the spaghetti into the skillet and toss it there. It warms the spaghetti a bit, and gives it a very slightly crisp edge.).
    4. 4
      Sprinkle with parmesan and parsley and serve.
    5. 5
      (NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).

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    Nutritional Facts for Pasta Foriana

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 773.9
     
    Calories from Fat 523
    67%
    Total Fat 58.1 g
    89%
    Saturated Fat 7.3 g
    36%
    Cholesterol 10.2 mg
    3%
    Sodium 445.0 mg
    18%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 4.1 g
    16%
    Sugars 12.0 g
    48%
    Protein 14.1 g
    28%

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