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🍝 Pasta with Anchovies and Olives

549 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 2 garlic cloves
• 80 g dried tomatoes (packed in oil)
• 150 g green bell peppers
• 3 tbsp olive oil
• 400 g mussel-shaped pasta
• salt
• 3 sprigs parsley
• 5 leaves lemon balm
• 200 g anchovy fillets (packed in oil)
• 10 green olives
• 50 g parmesan (block)
• pepper (from the mill)

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Finely chop the shallot and the garlic.
3. 3. Drain the tomatoes.
4. 4. Cut the tomatoes into small pieces.
5. 5. Wash the bell pepper.
6. 6. Halve the bell pepper.
7. 7. Remove the seeds and the white pith of the bell pepper.
8. 8. Cut the bell pepper into fine cubes.
9. 9. Heat the olive oil in a pan.
10. 10. Sauté the shallots and garlic in the hot oil.
11. 11. Add the bell pepper cubes to the pan.
12. 12. Remove the pan from the heat.
13. 13. Cook the pasta in plenty of salted water until al dente.
14. 14. Follow the package instructions for cooking time.
15. 15. Wash the parsley and the lemon balm.
16. 16. Pluck the leaves from the stems of the herbs.
17. 17. Finely chop the herbs.
18. 18. Take the anchovy fillets out of the can.
19. 19. Stir the anchovies, olives, and chopped herbs into the onion mixture.
20. 20. Drain the pasta.
21. 21. Add the pasta to the remaining mixture in the pan.
22. 22. Stir everything well.
23. 23. Warm the pasta again briefly.
24. 24. Shave the Parmesan into fine slices using a peeler.
25. 25. Season the pasta with salt and pepper.
26. 26. Serve the pasta garnished with the Parmesan shavings.

Nutrition per serving

• kcal: 549
• Protein: 27 g · Fett/Fat: 16 g · Carbs: 73 g