Extremely easy to make, the pasta with anchovies and yellow cherry tomatoes is truly delicious and I’m sure you’ll love it too!

A summer dish that is prepared in a few minutes (excluding the time needed to clean the anchovies, of course).

The anchovies, as we know, are part of the bluefish family and are rich in Omega 3. So, besides being inexpensive compared to many other fish, they are also a good source of healthy fats often recommended in diets.

As for me, the last time I was at the fish market, I was lucky enough to find fresh anchovies already gutted because they were meant for a restaurateur who didn’t take them all, so after boning them (which is really easy to do), I chopped them into pieces and prepared this truly tasty and easy sauce.

I won’t even tell you the aroma!

So, if you happen to go to the fish market and find some nice fresh anchovies, grab them and prepare a spaghetti dish that’s different from the usual, economical, and super tasty: the pasta with anchovies and yellow cherry tomatoes.

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PASTA WITH ANCHOVIES AND YELLOW CHERRY TOMATOES

Difficulty: Very easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 2People
Cooking methods: Stovetop
Cuisine: Mediterranean
Seasonality: All seasons

210.44 Kcal

calories per serving

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Energy 210.44 (Kcal)
Carbohydrates 17.62 (g) of which sugars 4.31 (g)
Proteins 16.40 (g)
Fat 8.93 (g) of which saturated 2.06 (g)of which unsaturated 1.35 (g)
Fibers 1.95 (g)
Sodium 318.24 (mg)

Indicative values for a portion of 100 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

If possible, have the fishmonger clean the anchovies for you.

6 oz spaghetti
10.5 oz canned cherry tomatoes (yellow cherry tomatoes with their juice)
10 pitted Peranzana olives (or another variety)
12 oz fresh anchovies
1 anchovy fillet in oil
capers in oil (to taste)
extra virgin olive oil (to taste for frying)
garlic powder (or fresh)
chopped parsley (to taste)

Steps

– Finely chop the olives and capers; add the anchovy fillet in oil and sauté everything with garlic and oil over low heat until the anchovies have dissolved.
– Add the cherry tomatoes and cook covered for about 10 minutes over low heat and, in the meantime, clean the anchovies.
– Debone the anchovies, open them like a book and, after rinsing them, cut them into small pieces.
– Boil the pasta in plenty of salted water and, halfway through cooking, transfer the spaghetti to the pan and finish cooking by adding, if necessary, some cooking water.
– With the heat off, add the chopped anchovies and mix gently.
When the flesh turns white, add the chopped parsley and serve.