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Tortiglioni with Anchovies

A healthy and delicious pasta dish combining tortiglioni with anchovies, walnuts, and breadcrumbs, packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 oz tortiglioni pasta You can use whole wheat for a healthier option.
  • 2/3 cup olive oil Adds healthy fats.
  • 4 oz salt-packed anchovies Ensure to rinse thoroughly.
  • 3 oz shelled walnuts, finely chopped Adds crunch and nutritional benefits.
  • 6 tablespoons breadcrumbs For coating the pasta.
  • 2 cloves garlic Peeled and slightly crushed.
  • marjoram Torn, for garnish.
  • salt To taste.

Method
 

Preparation
  1. Remove the bones from the anchovies and rinse them thoroughly to remove the salt.
  2. Cook the pasta in a large pot of boiling salted water until al dente.
Cooking
  1. Heat the olive oil in a pan. Break the anchovies into pieces and add them to the pan with the 2 peeled and slightly crushed garlic cloves.
  2. Add 6 tablespoons of breadcrumbs and sauté.
  3. Add the finely chopped walnuts. Stir, ensuring that the breadcrumbs and walnuts brown and become crisp without burning.
  4. Once the pasta is al dente, drain it and toss it in the pan to coat with the breadcrumb mixture.
  5. Remove the garlic, sprinkle with torn marjoram, and serve.

Notes

This dish is great for meal prep, allowing you to enjoy leftovers without hassle. Portion control is advised: aim for 1 to 1.5 cups per serving. Pair with a light salad for a balanced meal. Store leftovers in an airtight container for up to three days.