Pasta con le Acciughe

Pasta con le Acciughe is a delightful vegan reinterpretation of a classic Italian dish, showcasing the umami flavors of anchovies through the use of seaweed and capers. This simple yet flavorful pasta dish is perfect for a quick weeknight dinner.

Ingredients

• Pasta (spaghetti or linguine) - 160 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Capers - 2 tablespoons, rinsed and drained
• Nori seaweed sheets - 2, crumbled
• Red pepper flakes - 1 teaspoon (optional)
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Bring a large pot of salted water to a boil, then add the pasta and cook according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant but not browned.
4. Stir in the rinsed capers and crumbled nori seaweed, cooking for an additional 2-3 minutes to combine the flavors.
5. If desired, add red pepper flakes for a bit of heat.
6. Once the pasta is done, reserve about 1/2 cup of the pasta water, then drain the pasta and add it to the skillet with the garlic and seaweed mixture.
7. Toss the pasta to coat in the oil and seasoning, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
8. Finish with lemon juice, chopped parsley, salt, and pepper to taste, then serve immediately.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 75 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in fiber from whole grain pasta, aiding digestion.
• Rich in healthy fats from olive oil, which can support heart health.

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