A creamy pasta dish packed with flavour and umami — the perfect way to kick off spring or summer with a chilled glass of white wine or kombucha.
Preparation time: 30 minutes
Serves: 2
Pescatarian (Vegetarian and vegan options available)
Ingredients
- 250 g pasta
- 1 jar of Kalamata olives
- 500 g passata
- 3 garlic cloves
- 1 red onion
- ½–1 red chili
- 1 small tin of anchovies in olive oil (vegetarian/vegan: replace with capers and add white beans for extra protein)
- 1 tbsp honey
- 1 dl red wine
- Grated Parmesan (vegan: use nutritional yeast or vegan Parmesan)
- Salt and pepper
Instructions
- Boil water in a kettle while you prepare the ingredients for the sauce: Finely chop the garlic, red onion and chili. If your olives have pits, remove them and roughly chop the olives. Open the tin of anchovies and pour the anchovy oil into a large frying pan. Then finely chop the anchovies.
- Pour the boiled water (about 1.5–2 litres) into a medium saucepan. Once it returns to a boil, generously salt the water. Cook the pasta according to package instructions — for al dente, reduce the cooking time by 1–2 minutes.
- Heat the frying pan with the anchovy oil over medium to high heat. Sauté the red onion until translucent. Add the chili and garlic and cook for another couple of minutes. Then add the chopped olives and anchovies and sauté for a few more minutes.
- Deglaze the pan with red wine. Add the honey and passata and let the sauce simmer gently.
- When the pasta is al dente, transfer it directly from the pot into the sauce using tongs or a pasta spoon. Let the pasta simmer in the sauce for a couple of minutes so it absorbs the flavours.
- Serve immediately with freshly grated Parmesan and black pepper.
