When planning my menu for Christmas last year, I didn’t initially include a pasta dish. My late father-in-law always felt that no meal was complete without pasta, and apparently, he passed that trait on to my husband. After repeatedly bringing up the subject of adding a pasta dish to our holiday meals, I finally broke down and considered it. In our family, it’s traditional to have pasta with anchovies or sardines at Christmas, so of course, that’s the pasta my husband wanted.
Not being an anchovy fan myself, I wondered if I could find a compromise and create a pasta variety that would satisfy both anchovy lovers and those of us who are not so fond of anchovies. Will enjoy. I use anchovies often in my kitchen, but usually, I use them in recipes where they combine with other ingredients and add a savory flavor, not a fishy one. Many other members of my family enjoy whole anchovies on their pizza or even Caesar salad, but I just find whole anchovies to taste too fishy, and I don’t care for the texture either.
I searched and searched, and found this recipe online that included anchovies, but in a tomato sauce that sounded interesting. It also included raisins, Kalamata olives, and pine nuts typical of Sicilian cuisine. I had to make this pasta to taste it before adding it to my menu, and I have to admit that it was delicious and not overpowering in flavor. If I had to describe this pasta to someone, I would say it was similar to pasta puttinesca.
Canned anchovies are used which melt and break up in the sauce during cooking. If you don’t like anchovies, don’t worry! The anchovies completely disintegrate and the sauce doesn’t taste fishy at all. The pairing of sweet golden raisins and tangy black olives is unique and delicious.
I was so happy to find a recipe that everyone in the family could enjoy, and happily added it to my Christmas Eve menu. This pasta was a hit with everyone, and my husband happily ate it after a few days. This pasta dish is sure to be a regular in our pasta rotation, and the best part is that aside from the fresh parsley, the ingredients are all pantry ingredients that you’ll need anytime to whip up this quick and easy pasta dish. Can keep it available when you want it!
Be careful adding salt to this pasta as the anchovies and olives are already salty. Cheese isn’t usually added to any pasta dish that includes seafood, but if you must have cheese on your pasta, I’d suggest a light sprinkling of grated parmesan or pecorino romano cheese.
Bon appetit!
Deborah Miles
Ingredients
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2 tablespoons olive oil
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1 can anchovies, chopped (reserve oil)
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3 large garlic cloves, minced.
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1 (14 ounce) diced tomato
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1 (14 ounce) can peeled tomatoes
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1/2 cup lightly toasted pine nuts
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1 cup golden raisins
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1/4 cup fresh chopped parsley
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1 cup coarsely chopped Kalamata olives
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Salt and pepper to taste
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1 pound long pasta such as spaghetti or capellini.
2 tablespoons olive oil
1 can anchovies, chopped (reserve oil)
3 large garlic cloves, minced.
1 (14 ounce) diced tomato
1 (14 ounce) can peeled tomatoes
1/2 cup lightly toasted pine nuts
1 cup golden raisins
1/4 cup fresh chopped parsley
1 cup coarsely chopped Kalamata olives
Salt and pepper to taste
1 pound long pasta such as spaghetti or capellini.
Instructions
- Heat the olive oil in a large skillet over medium heat and then add the reserved anchovy oil.
- Add the anchovies and stir vigorously to break up the anchovies, about 4 minutes.
- Add the garlic and cook for a minute or two until fragrant.
- Add the tomatoes and tomato puree to the pot, and bring to a boil.
- Reduce heat to low, and simmer for 10 minutes.
- Add the pine nuts, raisins, parsley, and olives and cook for another 10 minutes or until the sauce thickens.
- Season generously with black pepper, red pepper flakes, and a pinch of salt if needed.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil.
- Cook the pasta until it is just “al dente”.
- Drain the pasta and return it to the pot.
- Add 1/3 of the sauce to the pot with the cooked pasta and toss to coat.
- Serve the pasta either in a large, shallow serving bowl, or in individual bowls with additional sauce on top.
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Nutritional Information:
Production: 6
Serving Size: 2 cups
Amount per serving:
Calories: 421Total Fat: 19 gramsSaturated Fat: 2 gTrans fats: 0 gramsUnsaturated fats: 15 gramsCholesterol: 6 mgSodium: 472 mgCarbohydrates: 56 gramsFiber: 4 gSugar: 17 gramsProtein: 11 grams