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🍽️ Tagliatelle con acciughe e olive

604 kcal · 30 min · 4 porzioni

Ingredienti

• 400 g tagliatelle integrali
• sale
• pepe (da macinino)
• 3 spicchi d'aglio
• 200 g pomate mature
• 200 g filetti di acciughe
• 200 g olive nere
• 4 cucchiaio –6 cucchiaio olio d'oliva
• 50 g pinoli
• 2 cucchiaino pepe verde

Preparazione

1. 1. Cook the band noodles in plenty of salted water according to the package instructions. Peel the garlic and slice it thinly. Briefly pour boiling water over the tomatoes, peel off the skin, halve them, and remove the seeds. Dice the flesh into small cubes.
2. 2. Drain the anchovy fillets and olives. Heat olive oil in a large pan. Toast the pine nuts and garlic in it.
3. 3. Add the tomatoes, anchovy fillets, olives, and green pepper. Season with salt and pepper. Stir the drained noodles into the mixture.

Valori per porzione

• kcal: 604
• Protein: 28 g · Fett/Fat: 25 g · Carbs: 65 g