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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 | 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
6%
fiber 8g
32%
protein 25g
saturated 3g
15%
sodium 777mg
32%
sugar 12g
trans 0g