This is a very rustic, easy to prepare version of a pasta salad. Serve with a crusty whole-grain bread.

Anonymous

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
30 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.

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  • Drizzle olive oil over the spaghetti; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, red pepper flakes, and black pepper; mix. Cover bowl with plastic wrap and refrigerate until chilled.

Nutrition Facts

430 calories; protein 14.1g 28% DV; carbohydrates 56.3g 18% DV; fat 16.1g 25% DV; cholesterol 12.7mg 4% DV; sodium 555.5mg 22% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/31/2014
Great quick basic recipe which can be easily modified to suit individual tastes. We eat this warm rather than cold. The first time we added some freshly grated Parmesan. Last time we added a couple of chopped fresh tomatoes. I think a high quality olive oil is really key here (Trader Joe's has a single estate extra virgin olive oil which is really good an reasonably priced for the quality). If you like Caesar salad (and anchovies) you'll enjoy this dish! Read More
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