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    You are in: Home / Recipes / Spaghettini With Tomatoes, Anchovies, and Almonds Recipe
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    Spaghettini With Tomatoes, Anchovies, and Almonds

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    L'ecole's Note:

    Appeared in huffingtonpost.com in an article on cooking with almonds. Sophisticated eating at its best!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red pepper. Season lightly with salt and black pepper and let the tomatoes stand for 20 minutes.
    2. 2
      Meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the 1/2 cup of pecorino cheese and the capers and pulse to combine.
    3. 3
      In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well. Serve the pasta, passing extra cheese at the table.

    Ratings & Reviews:

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    Nutritional Facts for Spaghettini With Tomatoes, Anchovies, and Almonds

    Serving Size: 1 (350 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 807.2
     
    Calories from Fat 345
    42%
    Total Fat 38.4 g
    59%
    Saturated Fat 4.8 g
    24%
    Cholesterol 2.5 mg
    0%
    Sodium 313.4 mg
    13%
    Total Carbohydrate 96.6 g
    32%
    Dietary Fiber 8.0 g
    32%
    Sugars 8.5 g
    34%
    Protein 21.3 g
    42%

    The following items or measurements are not included:

    pecorino romano cheese

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