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Anchovy and Shallot Pasta

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Anchovy and Shallot Pasta

with garlic, tomato and arugula salad

Informations supplémentaires
30 min. | 691 kcal | easy | Spicy, Express, Favorite | 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