Neapolitan-style Akoumia Pasta

Ingredients

In this Neapolitan adaptation of Akoumia, we incorporate the distinct flavors of Neapolitan cuisine. Instead of using Greek herbs like oregano and thyme, we opt for fresh basil leaves, which are commonly used in Neapolitan dishes. Additionally, we enhance the umami factor by adding anchovies to the sauce, a staple ingredient in Neapolitan cuisine. These modifications infuse the dish with the unique flavors and characteristics of Neapolitan cuisine while still maintaining the essence of the original Akoumia. We alse have the original recipe for Akoumia, so you can check it out.

• 300g (10.5 oz) spaghetti 300g (10.5 oz) spaghetti
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 6 anchovy fillets, chopped 6 anchovy fillets, chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Salt and pepper, to taste Salt and pepper, to taste
• 10 fresh basil leaves, torn 10 fresh basil leaves, torn
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onion, and chili flakes. Sauté until the onion becomes translucent.
3. 3.
   Add the chopped anchovy fillets to the skillet and cook for 2 minutes, stirring occasionally.
4. 4.
   Pour in the canned diced tomatoes and season with salt and pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked spaghetti to the skillet and toss it in the sauce until well coated.
6. 6.
   Remove the skillet from heat and sprinkle torn basil leaves over the pasta.
7. 7.
   Serve the Neapolitan-style Akoumia Pasta hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Anchovies — If you prefer a milder flavor, you can reduce the number of anchovy fillets or substitute them with anchovy paste. Adjust according to your taste preference.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the sauce while simmering.
• If you prefer a spicier kick, increase the amount of chili flakes according to your taste.
• Freshly grated Parmesan cheese enhances the taste of the dish, but you can also use pecorino cheese for a sharper flavor.
• To make the dish more substantial, you can add sautéed vegetables like zucchini or bell peppers.
• Leftovers can be enjoyed the next day by reheating the pasta in a skillet with a splash of olive oil.

Serving advice

Serve the Neapolitan-style Akoumia Pasta as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a glass of red wine, such as a Chianti or Sangiovese.

Presentation advice

Garnish the pasta with a sprig of fresh basil and a sprinkle of grated Parmesan cheese. Serve it in individual pasta bowls or on a large platter, allowing the vibrant colors of the dish to shine through.