Pasta with a Anchovy Spinach and Pine Nut Sauce
Elevate your weeknight dinner routine with this effortlessly elegant Pasta with Anchovy Spinach and Pine Nut Sauce. This Mediterranean-inspired dish pairs perfectly al dente pasta with a savory sauce of rich anchovies, tender baby spinach, and irresistibly nutty toasted pine nuts. A hint of fresh lemon juice and a touch of red pepper flakes bring a bright, zesty kick, while a drizzle of olive oil ties all the flavors together. Ready in just 30 minutes, this quick and flavor-packed recipe is ideal for busy evenings yet sophisticated enough for entertaining. Customize it with a sprinkle of freshly grated parmesan for a creamy finish, and don’t forget to reserve some pasta water to achieve that silky sauce texture. A perfect harmony of bold and fresh, this pasta dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 400 grams pasta (linguine or spaghetti recommended)
- 3 tablespoons olive oil
- 6 pieces anchovy fillets, finely chopped
- 3 pieces garlic cloves, finely minced
- 150 grams baby spinach leaves, washed and dried
- 3 tablespoons pine nuts, toasted
- 1 tablespoon fresh lemon juice
- 0.5 teaspoons red pepper flakes
- 50 grams parmesan cheese, grated (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Set the pasta aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped anchovies to the skillet and stir, allowing them to dissolve into the oil (approximately 1-2 minutes).
Add the minced garlic to the skillet and cook for 30 seconds, stirring frequently, until fragrant.
Add the baby spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
Stir in the toasted pine nuts, red pepper flakes, and lemon juice. Mix well to combine.
Add the drained pasta to the skillet and toss to coat in the sauce. If the mixture is too dry, add some reserved pasta water a little at a time until the sauce reaches your desired consistency.
Season with salt and black pepper to taste.
Drizzle the remaining tablespoon of olive oil over the pasta and toss again gently.
Serve immediately with grated parmesan cheese on top, if desired.
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 4.8 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 809 mg | 62% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
