Informations supplémentaires
30 min.
|
691 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the shallot and garlic. Chop the parsley.
2. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes. Keep 2/3 2P | 3/4 3P cup of the cooking water then drain.
3. Toast the almonds
Heat a skillet over medium high heat. Roast the almonds 3-4 minutes until golden brown. Remove from the pan. Mix the almonds with the arugula in a bowl, a drizzle of oil, salt and pepper. Add vinegar according to your taste.
4. Cook the shallot
Add a generous drizzle of oil to the pan over medium heat. Cook the shallot, garlic and chili flakes (to taste, spicy!!) for 6-8 minutes. Add salt and pepper.
5. Add the anchovies
Add the anchovies and cook 2-3 minutes. Add the tomato paste and cook for 2 minutes. Add a pinch of sugar to taste to diminish the acidity of the tomato.
6. Plate your dish
Add the pasta and cooking water to the pan. Cook 2-3 minutes over medium high heat until the sauce reduces and coats the pasta. Add the parsley and mix. Serve the pasta with the salad. Bon appétit!
200gSpaghetti
1unitAnchovy Fillet
3unitShallot
2unitGarlic Clove(s)
0.5unitTomato Paste
5mlChili Flakes
60gArugula
30gSlivered Almonds
0.5unitFresh Italian Parsley
What you need
pot, strainer, pan, bowl, tongs
691 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
93g
31%
fat
25g
38%
cholesterol
17mg
6%
fiber
8g
32%
protein
25g
saturated
3g
15%
sodium
777mg
32%
sugar
12g
trans
0g