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🍽️ Creamy Macaroni with Tomato, Olive, and Anchovy

482 kcal · 30 min · 4 servings

Ingredients

• 600 g Beefsteak tomato (3 Beefsteak tomatoes)
• 4 Anchovy fillets (jar)
• 1 Garlic clove
• 0.5 small Lemon
• 75 g green Olives (pitted)
• 1 tbsp Rapeseed oil
• 4 tbsp classic vegetable broth
• 1 tsp dried Oregano
• 2 tbsp Olive oil
• Salt
• Pepper
• 400 g Macaroni
• 80 g Arugula (1 bunch)

Instructions

1. 1. Dip the tomatoes briefly into boiling water.
2. 2. Remove the tomatoes immediately and rinse them under cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut out the hard stem areas of the tomatoes in a wedge shape.
5. 5. Halve the tomatoes and remove the core.
6. 6. Dice the tomato flesh into small pieces.
7. 7. Let the anchovies drain on kitchen paper.
8. 8. Peel the garlic clove.
9. 9. Squeeze the half lemon.
10. 10. Measure one tablespoon of lemon juice.
11. 11. Put the lemon juice, anchovies, garlic, olives, rapeseed oil, and vegetable broth into a tall container.
12. 12. Puree the mixture finely with a hand blender.
13. 13. Stir the oregano and one tablespoon of olive oil into the paste.
14. 14. Season the paste with salt and pepper.
15. 15. Cook the pasta in plenty of salted water until al dente, as indicated on the package.
16. 16. Heat the remaining olive oil in a pan.
17. 17. Sauté the diced tomatoes in the pan.
18. 18. Season the tomatoes with salt and pepper.
19. 19. Simmer the tomatoes for about ten minutes over medium heat.
20. 20. Clean the arugula.
21. 21. Wash the arugula.
22. 22. Dry the arugula in a salad spinner.
23. 23. Chop the arugula with a large knife.
24. 24. Drain the pasta in a sieve.
25. 25. Collect fifty milliliters of the pasta water.
26. 26. Stir the pasta water into the olive paste.
27. 27. Mix the pasta, tomatoes, and arugula in a bowl.
28. 28. Serve the dish.

Nutrition per serving

• kcal: 482
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 77 g