This recipe is a tribute to the Mediterranean diet: simple, quick, and full of flavor. The tenderness of fresh egg pasta contrasts perfectly with the salty touch of anchovies and the peppery freshness of arugula. It is a vibrant dish, ideal for those days when you want a nutritious meal without spending hours in the kitchen. Thanks to fresh, high-quality ingredients, we achieve a balance of textures that will surprise your guests.
Estimated time: 18 minutes
Difficulty: ⭐
Servings: 4 people
Ingredients
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400g fresh egg pasta (tagliolini or pappardelle can be used)
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250g cherry tomatoes
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100g fresh arugula
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8-10 anchovy fillets in olive oil
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2 cloves garlic
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4 tablespoons extra virgin olive oil (EVOO)
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1 cayenne chili pepper (optional, for a spicy touch)
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1 pinch of Bonsalt
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Freshly ground black pepper
Nutritional Analysis and Total Macros
Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Proteins | 18.5g | Vital for muscle health (Egg and Anchovies) |
| Healthy Fats | 14.2g | Omega-3 and monounsaturated fatty acids | |
| Carbohydrates | 42.0g | Quality energy (Fresh pasta) | |
| Key Minerals | Potassium (Bonsalt) | 380.0mg | Fluid balance and nerve function |
| Sodium (Bonsalt 0%) | 0.0mg | Blood pressure control (Anchovies already provide natural salt) | |
| Vitamins and Other | Dietary Fiber | 4.8g | Digestive health (Arugula and Cherries) |
| Total Calories | 392.0 kcal | Moderate and complete energy contribution |
Professional Step-by-Step Preparation
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Cooking the pasta: Bring plenty of water to a boil in a large pot. Since this is fresh pasta, the cooking time is very short (usually between 2 and 4 minutes). Cook it until al dente, drain it, and reserve a little of the cooking water.
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Preparing the aromatics: While the water boils, slice the garlic and cut the cherry tomatoes in half. Roughly chop the anchovies.
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The sauté: In a large skillet, heat the extra virgin olive oil. Add the garlic and the chili pepper (if you want the spicy touch). When the garlic starts to dance and release its aroma, add the cherry tomatoes. Sauté over high heat for 3-4 minutes until the tomatoes begin to soften but without falling apart completely.
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Adding the anchovies: Add the anchovies to the skillet. With the heat, they will partially break down, creating a very flavorful sauce along with the oil and tomato juices.
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Bringing it together: Add the drained pasta to the skillet. Pour in a couple of tablespoons of the reserved cooking water to bind the sauce. Stir gently so the pasta is well coated with all the flavors.
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Final touch: Turn off the heat and add the fresh arugula. Mix quickly; the residual heat from the pasta will be enough for the arugula to wilt slightly while keeping its color and texture. Season with the pinch of Bonsalt and pepper to taste.
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Serving: Serve immediately on wide plates, making sure to distribute the cherries and anchovies evenly in each serving.
Nutritionist Tips
This dish stands out for its nutritional density. Anchovies not only add an intense flavor, but they are also a wonderful source of calcium and healthy fats. By using Bonsalt , we offset the natural saltiness of the anchovies, keeping the dish within the guidelines of a heart-healthy diet. The arugula, added at the end, retains its heat-sensitive vitamins (such as Vitamin C) and adds a bitter note that stimulates digestion.
Enjoy this recipe with friends or family for a balanced and delicious meal!
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