
Recipe
Indian-style Anchovy Pasta
Spicy Anchovy Delight: Indian-inspired Pasta e Alici
4.5 out of 5
Indulge in the fusion of Italian and Indian flavors with this Indian-style Anchovy Pasta. This unique dish combines the traditional Italian pasta e alici with aromatic Indian spices, creating a tantalizing blend of tastes and textures.
Metadata
Preparation time
20 minutes
Cooking time
25 minutes
Total time
45 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Nut-free, Gluten-free (if using gluten-free pasta), Low-carb (if using zucchini noodles instead of pasta)
Allergens
Fish (anchovies)
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
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.
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250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon cumin powder 1 teaspoon cumin powder
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon garam masala 1/2 teaspoon garam masala
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200g (7 oz) canned anchovies, drained and chopped 200g (7 oz) canned anchovies, drained and chopped
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400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
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Salt, to taste Salt, to taste
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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
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1.Cook the spaghetti according to package instructions until al dente. Drain and set aside.
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2.Heat vegetable oil in a large pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onion turns translucent.
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3.Add the cumin powder, turmeric powder, and garam masala to the pan. Stir well to coat the onions and garlic with the spices.
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4.Add the chopped anchovies to the pan and cook for 2-3 minutes, stirring occasionally.
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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.
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6.Add the cooked spaghetti to the pan and toss well to coat the pasta with the sauce.
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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.
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