Pasta con Acciughe e Pomodoro

Pasta con Acciughe e Pomodoro is a delightful Italian dish that marries the umami flavors of anchovies with the freshness of ripe tomatoes, creating a simple yet flavorful pasta experience. This Halal-friendly recipe is quick to prepare, making it perfect for a weeknight dinner.

Ingredients

• Spaghetti - 200 grams
• Anchovy fillets - 4 pieces
• Garlic - 2 cloves, minced
• Cherry tomatoes - 300 grams, halved
• Olive oil - 3 tablespoons
• Fresh basil leaves - 10 leaves, torn
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional, Halal) - 30 grams, grated

Steps

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and anchovy fillets, stirring until the anchovies dissolve and the garlic is fragrant, about 2 minutes.
3. Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally until the tomatoes soften and release their juices.
4. 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 tomato and anchovy sauce.
5. Toss the pasta in the sauce, adding reserved pasta water a little at a time until the desired consistency is reached.
6. Season with salt and black pepper to taste. Remove from heat and stir in the torn basil leaves.
7. Serve the pasta hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 480
• Protein: 15 g
• Carbs: 62 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.25 L

Health Benefits

• Anchovies are a great source of omega-3 fatty acids, which are beneficial for heart health.
• Tomatoes are rich in antioxidants, particularly lycopene, which may help reduce the risk of chronic diseases.

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