Spaghetti and anchovies marinara style or something similar always my way, sometimes I don’t follow the rules and my dishes are always improvised based on what I have in the pantry and as my niece says they are “variable” meaning they vary from time to time according to the ingredients I have. Today I prepared this main course with anchovies I had in the freezer; they were too few to make a second course, so I took advantage for this tasty and very quick dish.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, All Seasons
- Energy 305.39 (Kcal)
- Carbohydrates 18.82 (g) of which sugars 5.91 (g)
- Proteins 14.11 (g)
- Fat 16.31 (g) of which saturated 2.94 (g)of which unsaturated 1.04 (g)
- Fibers 1.46 (g)
- Sodium 170.07 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare Spaghetti and Anchovies Marinara
- 4.6 oz anchovies
- 2.8 oz square spaghetti
- 1 clove garlic
- 0.35 oz parsley
- 2 tbsp extra virgin olive oil
- 1 hot chili pepper
- 0.4 cup dry white wine
- 6 cherry tomatoes
Tools
- Pan
- Pot
- Chopper
- Tongs
- Lemon Grater
Steps
While the water for the pasta is boiling, prepare the sauce by placing the olive oil with the chili pepper, whole cherry tomatoes with lemon peel, parsley stalks, and a clove of garlic in a pan. Once it starts cooking, lower the heat and cover with a lid.
Remove the bones from the anchovies, mine were already cleaned as they were frozen.
Cook the cherry tomatoes for 10 minutes, add a ladle of pasta cooking water.
Use a chopper to blend the tomato sauce into cream, including the parsley stalks, garlic, lemon zest, and chili pepper.
Put the tomato cream back in the pan and sprinkle with chopped parsley.
Reheat the cherry tomato cream and add the anchovies.
Cook for another 10 minutes and if needed, add another ladle of pasta cooking water.
Drain the pasta al dente and toss it in the pan with the fish sauce.
A drizzle of olive oil with a sprinkle of chopped parsley and lemon zest.
And here they are ready, the spaghetti and anchovies marinara style
A Little Tip
When I buy fresh anchovies, after cleaning them, I wash, dry, and freeze them in a bag with the date, which helps me keep track of the freezing days and I usually use them within two months. Sometimes when I get home and have little time to prepare, this trick solves my lunch or dinner.
