This spaghetti salad is a very rustic, easy-to-prepare recipe for a pasta salad. Serve it with crusty whole-grain bread.
Ingredients
- 1 package spaghetti , 16 ounce
- 6 tablespoons olive oil , or more to taste
- 2 cans anchovy fillets , 2 ounce
- 0.25 teaspoons minced garlic , or to taste
- 1 dash balsamic vinegar
- 1 dash lemon juice
- 1 pinch red pepper flakes , or to taste
- 1 pinch ground black pepper , or to taste
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
-
2
Drizzle spaghetti with olive oil; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, pepper flakes, and black pepper; mix well. Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.
Nutrition Facts
Per serving
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