recipes
Mediterranean Anchovy Pasta
Pappardelle pasta strips tossed with Mediterranean ingredients.
serves 2
10 min prep
if you liked this recipe, try...
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 |
featured products
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.
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.
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 |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Mediterranean Anchovy Pasta
Mediterranean Anchovy Pasta
Pappardelle pasta strips tossed with Mediterranean ingredients.
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.
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