Pasta con Acciughe

Pasta con Acciughe is a delightful Italian dish featuring al dente pasta tossed with savory anchovies, garlic, and capers, creating a symphony of flavors. This kosher version maintains the authenticity of the original while ensuring it adheres to dietary laws.

Ingredients

• Spaghetti - 200 grams
• Anchovy fillets (kosher) - 4 fillets
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Capers - 1 tablespoon, rinsed
• Red pepper flakes - 1/4 teaspoon (optional)
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
3. Add the anchovy fillets to the skillet, breaking them apart with a wooden spoon until they dissolve into the oil.
4. Stir in the capers and red pepper flakes (if using) and cook for another minute.
5. Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest. Add the drained pasta to the skillet with the anchovy mixture.
6. Toss the pasta in the skillet, adding reserved pasta water as needed to create a light sauce. Cook for an additional 1-2 minutes, allowing the flavors to meld.
7. Remove from heat, then stir in fresh parsley and lemon juice. Season with salt and black pepper to taste.
8. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 15 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Anchovies are rich in omega-3 fatty acids, promoting heart health.
• Olive oil provides antioxidants and is linked to anti-inflammatory effects.

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