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🍝 Pasta with Vegetables and Anchovies

579 kcal · 30 min · 4 servings

Ingredients

• 400 g Penne
• salt
• 300 g tomatoes
• 2 fennel bulbs (500 g)
• 150 g celery stalks
• 6 tbsp olive oil
• 4 anchovy fillets
• 50 g capers
• pepper
• 50 g grated parmesan

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Add salt and the pasta to the boiling water.
3. 3. Cook the pasta until it is al dente.
4. 4. Reserve about one cup of the pasta cooking water in a glass.
5. 5. Drain the pasta.
6. 6. Pour boiling water over the tomatoes.
7. 7. Peel the skin off the tomatoes.
8. 8. Cut the tomatoes into quarters.
9. 9. Remove the seeds from the tomatoes.
10. 10. Dice the tomatoes into small cubes.
11. 11. Clean and wash the vegetables.
12. 12. Grate the vegetables finely.
13. 13. Heat oil in a frying pan.
14. 14. Sauté the vegetables in the hot oil for one minute.
15. 15. Add the reserved pasta water to the pan.
16. 16. Add the anchovy fillets to the pan.
17. 17. Add the capers to the pan.
18. 18. Add the diced tomatoes to the pan.
19. 19. Simmer the mixture for about five minutes.
20. 20. Season the sauce to taste.
21. 21. Add the drained pasta to the sauce.
22. 22. Heat the pasta through briefly in the sauce.
23. 23. Sprinkle the dish with fennel fronds.
24. 24. Sprinkle the dish with Parmesan cheese.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 579
• Protein: 20 g · Fett/Fat: 21 g · Carbs: 77 g