Pasta with Anchovies and Tomatoes

Sometimes, when were short on time, we can take a shortcut and prepare an excellent lunch or dinner using pasta and canned anchovies.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Pasta, noodles, fresh

  • 1 piece Onion, raw

  • 4 pods Garlic, fresh

  • 20 pieces Tomato, red

  • 300 g Fish, sardines in oil

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 4 twig Parsley, fresh

Steps

  1. Wash the tomatoes and cut them in half. Peel the onion and garlic, then finely chop them. Open the cans of fish and pour the excess oil into a bowl. Transfer the drained fish to a bowl and use a fork to break them into smaller pieces.

  2. Place a large pot with the appropriate amount of water for cooking the pasta on the stove. Just before the water boils, salt it, then add the pasta. Cook it for the time indicated on the package.

  3. While the pasta is cooking, prepare the sauce. Heat two to three tablespoons of the reserved oil in a pan, and sauté the onion for about 5 minutes until it softens and becomes translucent. Add the cherry tomatoes and garlic, and sauté for another 1 to 2 minutes. Then add the anchovies, salt, and pepper, and mix everything well. Remove the pan from the heat.

  4. Drain the cooked pasta well and add it to the pan with the sauce. Rinse the parsley sprigs under running water, shake them dry, and roughly chop them. Add the parsley to the pan and gently mix. Serve the prepared pasta on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 69.43 kcal
  • Fat: 1.23 g
    • Saturated Fat: 0.09 g
  • Carbohydrates: 9.29 g
    • Sugars: 1.61 g
  • Protein: 3.56 g
  • Fiber: 0.78 g

Advice

Optionally, add olives, capers, chili, and/or pine nuts to the sauce. Instead of pasta, use spaghetti. You can also enrich the sauce with one or two tablespoons of the water used to cook the pasta. When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.