recipes

Mediterranean Anchovy Pasta

Pappardelle pasta strips tossed with Mediterranean ingredients.

Mediterranean Anchovy Pasta
number of serves  serves 2
prep time 10 min prep
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ingredients

½ x 45g can John West Anchovy Fillets in Olive Oil
¼ cup chopped spring onions
8-10 cherry tomatoes, halved
½ cup fresh basil leaves
¼ cup pinenuts
200g pappadelle pasta, cooked
1 tablespoon balsamic vinegar
Shaved parmesan cheese for garnish

instructions

step 1

Drain 1 tablespoon oil from John West Anchovy Fillets and reserve. Remove half the quantity of anchovies from the can.

step 2

Heat reserved oil in a saucepan, add the half quantity of anchovies, spring onions, cherry tomatoes, basil leaves and pinenuts and cook for 1 minute.

step 3

Drain cooked pasta, return to hot saucepan and add anchovy mixture and balsamic vinegar tossing gently. Serve pasta immediately topped with shaved parmesan.

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recipe tip


  • Refrigerate remaining anchovies and oil in an airtight container and use within 4 days.

  • Any variety of pasta can be used for this recipe.

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nutritional information

Qty per serving QTY PER 100g
Energy 2190kJ (523Cal) 619kJ (148Cal)
Protein 15.8g 4.5g
Fat- Total 18.5g 5.2g
     - Saturated 2.0g 0.6g
Carbohydrate 69.2g 19.6g
     - Sugars 5.0g 1.4g
Sodium 600mg 170mg
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Mediterranean Anchovy Pasta

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ingredients

½ x 45g can John West Anchovy Fillets in Olive Oil
¼ cup chopped spring onions
8-10 cherry tomatoes, halved
½ cup fresh basil leaves
¼ cup pinenuts
200g pappadelle pasta, cooked
1 tablespoon balsamic vinegar
Shaved parmesan cheese for garnish

instructions

step 1

Drain 1 tablespoon oil from John West Anchovy Fillets and reserve. Remove half the quantity of anchovies from the can.

step 2

Heat reserved oil in a saucepan, add the half quantity of anchovies, spring onions, cherry tomatoes, basil leaves and pinenuts and cook for 1 minute.

step 3

Drain cooked pasta, return to hot saucepan and add anchovy mixture and balsamic vinegar tossing gently. Serve pasta immediately topped with shaved parmesan.

Mediterranean Anchovy Pasta
 serves 2
 10 min prep

recipe tip


  • Refrigerate remaining anchovies and oil in an airtight container and use within 4 days.

  • Any variety of pasta can be used for this recipe.

Brought to you by the Simplot Test Kitchen

Email: simplygreatmeals@simplot.com.au