This seafood marinara pasta is remains straightforward, quick, and reasonably priced even if it is a little more complex than a normal marinara. This meal will serve 5 to 6 light diners or 4 hungry people.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound fresh anchovies, rinsed
- 2 cups white vinegar
- 7 ounces dried bread crumbs
- 2 tablespoons capers, minced
- 2 tablespoons minced Italian parsley
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil, or as needed
Instructions
- Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
- Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
- Mix bread crumbs, capers, parsley, and garlic together in a bowl.
- Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
- Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.
- Nutrition data for this recipe includes the full amount of vinegar. The actual amount of vinegar consumed will vary.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 3 g |
| Sodium | 610 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |