Light and very appetizing pasta with anchovies, cherry tomatoes, and olives. A first course based on fresh anchovies, enriched with ingredients that enhance the flavor. I love pasta with fish, such as these spaghetti with baby octopus, or these spaghetti with peppers and tuna. This precious bluefish, fresh anchovies, can become the queens of our tables, stuffed or in a pie, they are very healthy, affordable, and sustainable. To make pasta with fresh anchovies perfect, just pair it with a long and bronze-drawn format, so spaghetti and linguine will be perfect. A touch of parsley, oregano, and capers will give you an aromatic and tasty dish.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 328.59 (Kcal)
- Carbohydrates 29.47 (g) of which sugars 5.33 (g)
- Proteins 19.16 (g)
- Fat 15.31 (g) of which saturated 3.02 (g)of which unsaturated 1.84 (g)
- Fibers 2.16 (g)
- Sodium 509.93 (mg)
Indicative values for a portion of 200 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
- 11 oz spaghetti
- 1.1 lbs anchovies
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 12 cherry tomatoes
- 1 tsp salted capers
- 10 Greek black olives
- 2 sprigs parsley
- 1 pinch dried oregano (optional)
- salt
What You Need
- 1 Pot
- 1 Pan
Preparation
Clean the anchovies by removing the head and guts. Open them like a book and remove the spine and tail. Quickly rinse them under water and let them drain. Wash the parsley, cherry tomatoes, and peel the garlic, meanwhile, rinse the capers under running water. Finally, pit the olives and cut them into strips.
Chop the garlic, place it in a large pan and add the oil. Sauté over very low heat and add the cherry tomatoes; some cut in half, others left whole. Sauté the tomatoes to let them release their juices and add the anchovies. Stir and sauté the anchovies for two minutes and then add the capers, olives, oregano, and finally the chopped parsley. Adjust salt only if necessary. Meanwhile, bring salted water to a boil to cook the pasta.
Cook the pasta for the time indicated on the package, drain it well, and pour it into the pan with the anchovy sauce. Sauté the pasta and serve it hot.
Rosella Errante’s Tips
Fresh anchovies are rich in omega-3 and are very healthy, even for those following a low-calorie diet. To lower the glycemic index of the dish, choose whole wheat spaghetti.
Pasta with Sardines, Cherry Tomatoes, and Olives
Although fattier, you can replace the anchovies with fresh sardines.
