Pasta with arugula and anchovies
4 servings
30 minutes
Pasta with arugula and anchovies is a refined dish of Italian cuisine that combines the freshness of greens, the rich flavor of anchovies, and the creamy texture of Parmesan. The combination of pasta and anchovies is believed to have originated in Italy's coastal regions where fish has always been an important ingredient. The salty taste of anchovies is softened by the sweetness of tomatoes, while arugula adds a slight bitterness, making the dish vibrant and layered. It cooks quickly: pasta absorbs the aroma of garlic and anchovies, while fresh arugula adds a textural contrast. This dish is perfect for a cozy dinner or entertaining guests. It can be served with a glass of white wine that enhances its rich flavor profile.
1
Peel the tomatoes, remove the seeds, and cut the flesh into small cubes.
- Tomatoes: 300 g
2
Sauté anchovy fillets and minced garlic in olive oil for 2 minutes. Add tomatoes. Season with salt and pepper.
- Anchovies: 4 pieces
- Garlic: 1 clove
- Tomatoes: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
3
Boil the pasta, mix it with the sauce, arugula, and grated cheese.
- Pasta: 400 g
- Rocket (arugula): 200 g
- Parmesan (Parmigiano Reggiano): 100 g
