Pasta con Pomodoro e Acciughe

Pasta con Pomodoro e Acciughe is a vibrant Italian dish that combines the rich flavors of ripe tomatoes with the umami kick of anchovies, creating a delightful balance. This comforting pasta is quick to prepare and perfect for a cozy dinner.

Ingredients

• Pasta (spaghetti or linguine) - 200 grams
• Ripe tomatoes - 400 grams, diced
• Anchovy fillets in olive oil - 4 fillets
• Garlic - 2 cloves, minced
• Extra virgin olive oil - 3 tablespoons
• Fresh basil leaves - 10 leaves, torn
• Salt - to taste
• Black pepper - to taste
• Grated Parmesan cheese (optional, ensure kosher) - 30 grams

Steps

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
3. Add the anchovy fillets to the skillet and stir until they dissolve into the oil, about 2 minutes.
4. Add the diced tomatoes to the skillet, season with salt and pepper, and cook for 10-12 minutes until the tomatoes are soft and the sauce thickens slightly.
5. Once the pasta is cooked and drained, add it to the skillet with the tomato and anchovy sauce. Toss well to combine, adding reserved pasta water as needed to achieve desired sauce consistency.
6. Stir in the torn basil leaves and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes, which may help reduce inflammation.
• Anchovies provide omega-3 fatty acids, supporting heart health.

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