Photo: Markus Spiske
Linguine with Baby Heirloom Tomatoes and Anchovy Breadcrumbs
8 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1008
Calories
55g
Protein
32g
Fat
124g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounces linguine
- 3 tablespoons extra-virgin olive oil, divided
- 6 anchovy fillets, mashed to paste with 1 teaspoon oil from can
- 3 garlic cloves, pressed, divided
- 1 cup coarse fresh breadcrumbs made from crustless country bread
- 1 1-pound container baby heirloom tomatoes or cherry tomatoes
- 1 cup thinly sliced fresh basil
- 1/2 cup freshly grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes