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Kelly Van Hooser Turner
Tagliatelle with arrabiata sauce of anchovies, garlic and red pepper
Try this delicious Tagliatelle with arrabiata sauce of anchovies, garlic and red pepper
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Ingredients
Directions
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Bring a large pot of water with a little salt to the boil.
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Heat the olive oil and let the anchovies and garlic melt gently without becoming brown.
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Add the peppers and the tomatoes and let the sauce simmer for about 5 minutes until it thickens. Season the sauce with salt if necessary.
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Meanwhile, cook the tagliatelle al dente according to the instructions on the package.
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Take the peppers from the sauce and spoon the sauce with the parsley through the pasta.
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Nutrition
400Calories
Sodium0% DV0g
Fat18% DV12g
Protein24% DV12g
Carbs20% DV59g
Fiber0% DV0g
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