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Multicolor Anchovies Pasta

26/10/2015 by Franceska Leave a Comment

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If some of you were or are choosy eaters, then you found yourself for sure in a situation of not even wanting to taste a dish when the combination of ingredients sounded strange?! Well, that happened to me a few times and one of those times was when I went for the first time to my mother-in-law’s house to lunch, she prepared pasta with anchovies… Oh my God… that was the first thought that crossed my mind… I spent my childhood in a small town on the island and my grandpa was a fisherman, but I wasn’t a big fan of seafood, until few years ago, but hey… Not anchovies… I thought that a big plate of Carbonara or Amatriciana would be just fine.

But I loved it. It was absolutely delicious!

It is a super fast recipe that is ready in only 10 minutes. You just need to add some olive oil and a garlic clove to a skillet, cook for a minute and add anchovies. When they melt you add cooked pasta, toss to coat and voila! As anchoviesĀ in oil are already salty, I think there is no need to add salt or parmesan cheese at all. So I tried it at home and it came out delicious. Then I wanted to try other combinations of pasta with anchovies and the one with green beans, tomatoes, corn and anchovies is my favorite. Anchovies have a pungent, fishy and salty flavor. I prefer oil-packed anchovies over the salt-packed ones, at least for pasta recipes. You can prepare it with any type of pasta, I chose Cellentani in hope that my son will eat some as he founds this form funny.

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So, put your apron on and surprise someone with this super tasty pasta recipe. Don’t forget to share you tips and photos if you like in the comments section below.

 

Recipe - Pasta with Anchovies,Tomatoes and Green Beans

Pasta with Anchovies,Tomatoes and Green Beans
Pasta with Anchovies,Tomatoes and Green Beans

Pasta with Anchovies,Tomatoes and Green Beans

  Pasta & Seafood

October 26, 2015

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

320 g Cellentani Pasta

200 g Green Beans

20 Cherry Tomatoes

80 g Anchovy Fillets in Olive Oil

1 Garlic clove

100 g tinned Sweetcorn

3 tbsp Breadcrumbs

4 tbsp Extra-Virgin Olive Oil

Salt and Pepper, to taste

Directions

1Trim the ends of green beans and cut them in half.

2Put the green beans into a large pan of salted boiling water and cook for about 10 to 15 minutes, until they are fork tender, but still crispy.

3In a skillet warm the extra virgin olive oil over medium heat and add a garlic clove.

4Stir in the anchovies and stir for a minute.

5Add the sweetcorn and cherry tomatoes cut in half and cook for 5 minutes.

6Add drained green beans and cook for 5 minutes.

7Add pasta in a large pot of salted boiling water. Cook as indicated on the package.

8Drain the pasta and add it to the skillet with the sauce and toss well to coat.

9Salt and pepper to taste.

10Sprinkle the breadcrumbs over the top in an even layer.

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Nutrition Facts

Serving Size133 g
Calories184
Sodium81 mg
Potassium265 mg
Protein2.6 g
Cholesterol0 mg
Sugar2.8 g
Total Fat14.6 g
Saturated Fat2,1 g
Total Carbohydrates13.8 g
Dietary Fiber3 g

Filed Under: Pasta & Seafood Tagged With: Anchovies, Cellentani, Corn, Green beans, Tomatoes

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