Anchovy and Shallot Pasta

Informations supplémentaires

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

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!

200 g Spaghetti

1 unit Anchovy Fillet

3 unit Shallot

2 unit Garlic Clove(s)

0.5 unit Tomato Paste

5 ml Chili Flakes

60 g Arugula

30 g Slivered Almonds

0.5 unit Fresh 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

fiber 8g

32%

protein 25g

saturated 3g

15%

sodium 777mg

32%

sugar 12g

trans 0g