Whole-wheat pasta with anchovies, cherry tomatoes and lemon zest
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 15 min
- Serving: 4
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PRESENTATION
If you are craving something really delicious and healthy, this dish from Southern Italy brings together whole wheat pasta with fresh anchovies, juicy cherry tomatoes, and a zesty kick of lemon zest. And here's the thing, it’s one of those healthy pasta recipes that doesn't compromise on flavor. Really, it’s just super good. The whole grain pasta is not only filling, but its nutty bite perfectly complements the tender anchovies. Meanwhile, cherry tomatoes burst with sweet and slightly tangy flavors, delivering that classic Mediterranean touch we all love.
The lemon zest? It adds a fresh citrus vibe, cutting through the richness and making everything pop. In regions like Calabria and Sicily, using anchovies and fresh tomatoes is pretty much common due to their availability and health benefits—omega-3s and antioxidants, for real. So... This isn’t just tasty—it’s also really really good for you!
In Southern Italy, weeknight meals often mean fast and simple, and this anchovy pasta fits the bill for quick pasta recipes. Seriously, it's good. The beauty of this cherry tomato pasta is that it comes together just as your pasta finishes cooking. No need to fuss with anything complicated. Some folks like to switch up the pasta shapes or add onions or pecorino for an extra flavor boost. The result is a moist, light, and zesty plate of food that feels fancy—even on a regular night.
And you know what? It’s the kind of meal that fits seamlessly into any routine—whether you’re eating for wellness or just want something quick that tastes amazing. Plus, with all these fresh ingredients, you can feel good about digging in. Next time you’re thinking about lemon zest pasta or need ideas for Mediterranean pasta, this dish nails it. It's way way better than your average quick meal. So go ahead, show the flavors of Southern Italy and enjoy a meal that’s as good for the soul as it is for the body. For sure.
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- INGREDIENTS
- Whole wheat Spaghetti pasta 11.3 oz (320 g)
- Datterino tomatoes 14 oz (400 g)
- Anchovies 4.2 oz (120 g) - in organic oil, sweet, from the Cantabrian Sea
- Tomato paste 1.3 tbsp (20 g)
- Lemon peel 1
- Parsley to taste
- Extra virgin olive oil 2 tbsp (30 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Whole-wheat pasta with anchovies, cherry tomatoes and lemon zest
To prepare the whole-wheat pasta with anchovies, cherry tomatoes and lemon zest, first halve the datterini cherry tomatoes 1 and put the spaghetti to cook in salted boiling water 2. Meanwhile, heat the oil in a large skillet with the parsley stems 3.
Add 3 oz (about 80 g) anchovies 4 and let them melt over low heat 5, helping yourself with a ladleful of the pasta cooking water. Add the tomato paste 6 and toast it for a few seconds.
Add the cherry tomatoes 7, season with salt 8 and pepper. Sauté the tomatoes over medium-high heat for 4–5 minutes. Once the pasta is al dente, drain the spaghetti and transfer them to the skillet with the sauce 9.
Moisten with a ladleful of cooking water 10 and toss everything together. Turn off the heat, then discard the parsley stems 11 and season with chopped parsley 12.
Finally, scent with grated lemon zest 13. Complete each plate with 2 anchovy fillets 14 and a grind of black pepper. Your whole-wheat pasta with anchovies, cherry tomatoes and lemon zest is ready to be served 15!