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)
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
Boil pasta according to package instructions. Drain pasta reserving some of the water for later use. Set pasta aside.
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.
Turn heat off, add pasta and spinach and move around until spinach slightly wilts. Add some reserved pasta water if too dry.
Drizzle remaining olive oil (optional) and some freshly cracked pepper and serve.