Conchiglie Pasta with aromatic anchovies is the secret to enjoy a 5-star restaurant-style meal at home. Humble, accessible ingredients, such as fish leftovers from yesterday’s dinner and a super easy preparation method. This homemade, delicious Anchovy Pasta with a distinctive Mediterranean flavor is exactly what you need to impress your friends or feel transferred back to your favorite seaside restaurant.
Watch the Video:
We love to use leftovers and it shows! Why to throw away yesterday’s healthy, fatty fish when you can make a super tasty and fancy dish out of it. The Blue Zone Diet and the Ikarian Diet recommends consuming small Mediterranean fatty fish like sardines and anchovies. These are affordable, yet nutrient-rich! Full of heart-healthy omega-3 fatty acids, protein and minerals like iron, calcium and selenium.
In terms of taste, this pasta combines ingredients that are typically found in the traditional Greek/ Mediterranean cooking, such as: olive oil, tomatoes, red onion, parsley giving it that characteristic Mediterranean flavor.
If you want to use leftover fish, check out our oven-baked anchovies recipe. You can make this one first, and prepare the pasta on the second day if you have any fish left.
Otherwise, feel free to use canned anchovies or sardines- it will work same well!
What Makes This Recipe Worth Trying Today:
- Anchovies are affordable, yet healthy!
- It’s a tasty way to make the most of your yesterday’s dinner
- This pasta is super easy and effortless to make but looks and tastes like a dish served in some fancy restaurant!
- Only a few simple ingredients needed
- The dish is loaded with immunity boosting ingredients: sardines, olive oil, parsley, onion, tomatoes
- Ideal for busy people and total beginners
- Can be served as either lunch/ brunch or dinner
- Uncomplicated way to start consuming more fish
What Will You Need:
- 250 conchiglie (shell) pasta cooked al dente
- 6 tomatoes peeled and grated, or 1 can tomato pulp
- 300 gr anchovies baked or canned
- 1 red onion diced
- 4 tbsp olive oil
- 2 tbsp parsley chopped
- 1 tsp of salt
How to Make Mediterranean Anchovy Pasta
1.Grate the tomatoes (if using fresh tomatoes)
2.Pour 3 tbsp olive oil into a deep frying pan
3.Sauté the onion over medium heat for about 2 minutes, while stirring from time to time
4.Add the tomato pulp and the salt
5.Reduce the heat to low and simmer for 15 minutes
6.Add chopped parsley (leave some aside to garnish the pasta)
7.Add the anchovies and using a wooden spoon cut them into pieces of your preferred size (we prefer bite-sized pieces)
8.Add the cooked pasta and combine well
9.Serve on plates and garnish with the remaining parsley
10.If you fancy, sprinkle with some fresh olive oil
Serving and Storing
And VOILA! Your flavorful, leftover anchovy pasta is ready!
Serve it straight away and make sure to consume it on the same day. If you want to impress your friends, instead of using conchiglie pasta, use the jumbo-sized shell pasta type called conchiglioni.
If you’re using canned anchovies or sardines, don’t forget to add 1 clove diced garlic right after you add the tomato pulp.
For even more flavor, add 1 tsp of canned fish oil, and if you prefer a bit spicier taste don’t hesitate to add 1 chili pepper as well.
Other Easy & Delicious Recipes You Might Like:
Greek Bread with Oregano Olive Oil and Sun-dried Tomatoes
Blue Zones Breakfast-Healthy Sweet Breakfast Recipe
Blue Zones Salad- The Ultimate Cabbage Salad Recipe
BLUE ZONES Lemon & Mint Lima Beans Soup
Lima Beans & Spinach Skillet- Easy Ikarian Diet Dinner
Greek Lentil Stew- Fakes Recipe | Humble Home Cooking
Greek Chickpea Soup-Revithosoupa Recipe | Blue Zone Inspired
Amazing Pasta With Anchovies | From Leftover Fish To Gourmet Dish!
Ingredients
- 250 conchiglie pasta cooked al dente
- 6 tomatoes peeled and grated, or 1 can tomato pulp
- 300 gr anchovies baked or canned
- 1 red onion diced
- 4 tbsp olive oil
- 2 tbsp parsley chopped
- 1 tsp of salt
Instructions
- grate the tomatoes (if using fresh tomatoes)
- Pour 3 tbsp olive oil into a deep frying pan
- Sauté the onion over medium heat for about 2 minutes, while stirring from time to time
- Add the tomato pulp and the salt
- Reduce the heat to low and simmer for 15 minutes
- Add chopped parsley (leave some aside to garnish the pasta)
- Add the anchovies and using a wooden spoon cut them into pieces of your preferred size (we prefer bite-sized pieces)
- Add the cooked pasta and combine well
- Serve on plates and garnish with the remaining parsley
- If you fancy, sprinkle with some fresh olive oil
Leave a Reply