Spaghetti with fresh anchovies with breadcrumbs, pine nuts, and toasted almonds is a delicious and simple first course of Mediterranean cuisine, a quick but very tasty and flavorful dish.
Fresh anchovies, very inexpensive and easily available on the market, are rich in protein, minerals, and omega-3s. They are very versatile in the kitchen and can be used to prepare many recipes.
This recipe is quite fast and does not require long cooking because this type of small and delicate bluefish cooks quickly; so while the pasta is cooking, you can prepare this rich and inviting sauce.
You can also choose the pasta shape you like best for this dish: simple linguine, thick spaghetti, or fresh tagliolini.

YOU MIGHT ALSO BE INTERESTED IN THESE RECIPES

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Cooking time: 15 Minutes
Portions: 4 servings
Cuisine: Italian

Ingredients for Spaghetti with Fresh Anchovies

20 Anchovies (fresh)
2 Peeled tomatoes
6 tablespoons Tomato sauce
1 Fresh spring onion
1 clove Garlic
1 tablespoon Pickled capers
to taste Green olives in brine
1 sprig Parsley
to taste Olive oil
0.5 oz Pine nuts
0.5 oz Flaked almonds (peeled)
4 tablespoons Breadcrumbs
10.5 oz Spaghetti
to taste Salt (fine)

Preparation for Spaghetti with Fresh Anchovies

To prepare spaghetti with fresh anchovies, start by washing and cleaning the anchovies, removing the tails, and splitting them in half. Take a pan and sauté the garlic clove with chopped fresh spring onion and extra virgin olive oil.
Pour in the peeled tomatoes and tomato sauce, also add the capers and salt, and cook for about 7/8 minutes.
Take another pan and toast the pine nuts with the flaked almonds, after a few minutes, add the breadcrumbs and toast for a few more minutes until they become golden.
And set them aside.
In the meantime, bring a pot of water to a boil for the pasta, when it boils, salt it and pour in the spaghetti, cooking for about 10 minutes.
Add to the tomato sauce the olives, anchovies, and cook for a few minutes, pour in the breadcrumbs with the pine nuts, almonds, and sprigs of chopped parsley. Drain the spaghetti, pour into the pan with the sauce, mix well and serve.