Pasta con Alici

Pasta con Alici is a delightful Italian dish that combines the umami flavors of anchovies with fresh vegetables and al dente pasta, creating a satisfying meal that's both hearty and healthy. This vegetarian take on a traditional seafood dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Spaghetti - 200 grams
• Anchovy fillets (canned in oil) - 4 fillets
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Cherry tomatoes - 200 grams, halved
• Fresh parsley - 2 tablespoons, chopped
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
4. Add the anchovy fillets to the skillet, breaking them apart with a spoon, and cook for another 2 minutes until they dissolve into the oil.
5. Stir in the halved cherry tomatoes and cook for about 5 minutes until they soften.
6. Once the pasta is cooked, reserve a cup of pasta water and drain the rest.
7. Add the drained spaghetti to the skillet with the anchovy and tomato mixture, tossing to combine.
8. If the pasta seems dry, add a little reserved pasta water until the desired consistency is reached.
9. Season with salt, black pepper, and fresh lemon juice, then toss in the chopped parsley.
10. Serve immediately, garnished with additional parsley if desired.

Nutrition

• Calories: 490
• Protein: 12 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 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 promote heart health.
• Contains antioxidants from cherry tomatoes and parsley, supporting overall health.

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