Fresh Tomato and Anchovy Pasta (Spaghetti e Alici)
Spaghetti e Alici a delicious fast and easy Italian Pasta recipe, a must try and so yummy. The Perfect Weeknight meal.
Servings: 3 servings
Calories: 419kcal
Ingredients
- 2 cloves garlic minced
- 8 anchovies chopped (I used anchovies canned oil and drained)
- 4-6 tablespoons olive oil
- 14-16 cherry or grape tomatoes (halved) (halved)
- ½ teaspoon basil
- ½ teaspoon oregano
- 1-2 pinches hot pepper flakes
- 3 cups cooked spaghetti (approximately 12 ounces / 350 grams dried)
Instructions
- In a large pot of boiling salted water cook the spaghetti al dente.
- While pasta is cooking, in a large pan add the olive oil, garlic and tomatoes, basil, oregano and a pinch or 2 of hot pepper flakes, gently stir together and cook on medium heat until tomatoes have softened and have started dry out, make a space between the tomatoes and add the anchovies, continue to cook on medium heat until the anchovies have turned into a creamy paste (about 5 minutes), gently combine.
- Add the cooked spaghetti plus 3-4 tablespoons of pasta water and a tablespoon or two of extra oil if you wish, raise the heat to high, toss continually coating the pasta and the sauce has thickened, approximately 1 minute. Serve immediately. Enjoy!
Notes
How Much Pasta To Use?
Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2 1/2 ounces / 75 grams. This will yield approximately 1 1/4 – 1 3/4 cups cooked.How To Store The Pasta
Any leftover pasta should be stored in an airtight container and refrigerated. It will keep for up to 2 days. It can be reheated in a pan with a little water.Nutrition
Calories: 419kcal | Carbohydrates: 48g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 294mg | Fiber: 3g | Sugar: 3g | Vitamin A: 488IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 3mg