Herbed White Bean and Anchovy Spaghetti with Garlic Breadcrumbs Recipe
- Cook Time: 40 Minutes
- Yield: 4
Ingredients
- 1 (16-ounce) package spaghetti
- 1 (14-ounce) can white beans, drained and rinsed
- 1 tbsp lemon zest
- 1/4 cup olive oil
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 2 tbsp butter
- 3 anchovy fillets
- 1-1/2 cup Marinara Sauce
- 2 tbsp extra-virgin olive oil
- 1/2 cup
- 1 clove garlic, finely chopped
- Salt and pepper, to taste
Directions
- Prepare spaghetti according to package directions.
- In a large bowl, combine white beans, olive oil, lemon zest, salt, basil and parsley. Toss to combine.
- In a small bowl, mash anchovies to a paste and set aside.
- In a small skillet, heat olive oil over medium-low heat. Add chopped garlic and sauté for 1 to 2 minutes, stirring frequently, until garlic has softened and becomes translucent. Add breadcrumbs. Reduce heat to low and toast the breadcrumbs for 2 minutes, stirring constantly to prevent the breadcrumbs from burning. Cook breadcrumbs until they are golden and fragrant. Remove breadcrumbs from heat and set aside in a small bowl. Season with salt and pepper.
- In a large pan, melt butter and mix in the anchovy paste. Cook until anchovies have combined with the butter. Add Victoria® Marinara Sauce and heat thoroughly, then add cooked spaghetti and toss until spaghetti is evenly coated.
- Serve hot, topped with bean mixture and sprinkled with breadcrumbs.
