FIVE Kitchen | Simple Tagliatelle with Anchovies, medley of Olives and 5 Olive Oil
15976
page-template-default,page,page-id-15976,ajax_updown,page_not_loaded,,qode-theme-ver-9.5,wpb-js-composer js-comp-ver-4.12,vc_responsive

Simple Tagliatelle with Anchovies, medley of Olives and 5 Olive Oil

Can be served in room temperature
Contains mono and poly-unsaturated fatty acids
Very low in cholesterol (8,4 mg) and a good source of vitamin K (66% of daily needs)
Provides essential Omega-3 Fatty Acids (1,8 g/portion)
4

15'

580Kcal

Calories

17g

Protein

77g

Carbs

23g

Good fat

Ingredients

  • Tagliatelle Pasta, 400gr/0.8lbs (~4/5 of package)
  • 5 Ultra Premium Olive Oil, 4 TBS and more for drizzling (optional)
  • Anchovies, 8 filets, drained well
  • Green olives, sliced, 2 TBS
  • Black olives, sliced, 2 TBS
  • Capers, 2 TBS
  • Spinach 2 handfuls
  • Cherry tomatoes, halved, 1 cup
  • Freshly cracked pepper to taste

Execution

  1. Boil pasta according to package instructions. Drain pasta reserving some of the water for later use. Set pasta aside.
  2. In the same pot over medium heat, add 4 TBS of olive oil and cook anchovies until they can easily break down with a spoon, about 5 minutes. Add olives, capers and tomatoes and cook for 2 minutes.
  3. Turn heat off, add pasta and spinach and move around until spinach slightly wilts. Add some reserved pasta water if too dry.
  4. Drizzle remaining olive oil (optional) and some freshly cracked pepper and serve.