Indian-style Anchovy Pasta

Ingredients

In this Indian adaptation of Pasta e Alici, we incorporate Indian spices such as cumin, turmeric, and garam masala to infuse the dish with a distinct Indian flavor profile. The traditional Italian ingredients are complemented by the addition of onions and tomatoes, which are commonly used in Indian cuisine. The result is a unique fusion dish that combines the best of both culinary worlds. We alse have the original recipe for Pasta e alici, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 200g (7 oz) canned anchovies, drained and chopped 200g (7 oz) canned anchovies, drained and chopped
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 50g, 6g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
3. 3.
   Add the cumin powder, turmeric powder, and garam masala to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Add the chopped anchovies to the pan and cook for 2-3 minutes, stirring occasionally.
5. 5.
   Pour in the canned diced tomatoes and season with salt to taste. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Add the cooked spaghetti to the pan and toss well to coat the pasta with the sauce.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Anchovies — Make sure to drain and chop the anchovies before adding them to the dish. This will distribute their flavor more evenly throughout the pasta.

Tips & Tricks

• For an extra kick of heat, add a pinch of red chili flakes to the sauce.
• If you prefer a milder flavor, reduce the amount of garam masala in the recipe.
• Experiment with different types of pasta shapes to add variety to the dish.
• Freshly grated Parmesan cheese can be sprinkled on top for added richness (optional).
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in a pan or microwave before serving.

Serving advice

Serve the Indian-style Anchovy Pasta hot as a main course. Accompany it with a side of garlic naan or toasted bread to soak up the flavorful sauce.

Presentation advice

Garnish the pasta with a sprig of fresh cilantro and a sprinkle of cumin powder to add a pop of color and enhance the visual appeal of the dish.