Pasta con Acciughe e Olive

Pasta con Acciughe e Olive is a delightful Italian dish that combines the umami flavors of anchovies with the briny goodness of olives. This simple yet satisfying meal is perfect for a quick weeknight supper, bursting with Mediterranean flavors and healthy ingredients.

Ingredients

• Spaghetti - 160 grams
• Extra virgin olive oil - 4 tablespoons
• Garlic - 3 cloves, minced
• Anchovy fillets - 6 pieces, chopped
• Black olives - 80 grams, pitted and sliced
• Red pepper flakes - 1/2 teaspoon (optional)
• Parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
2. While the pasta is cooking, heat the extra virgin olive oil in a large skillet over medium heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
4. Stir in the chopped anchovy fillets and cook for another 2-3 minutes until they dissolve into the oil.
5. Add the sliced black olives and red pepper flakes (if using) to the skillet, stirring to combine.
6. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
7. Add the drained pasta to the skillet, tossing to combine with the anchovy and olive mixture.
8. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
9. Season with salt and black pepper to taste, and garnish with chopped parsley before serving.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 65 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 20 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from anchovies, which support heart health.
• High in antioxidants from olives and garlic, promoting overall well-being.

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