A quick summer pasta dish you can prepare in less than 15minutes!

This is the perfect quick pasta recipe I love when I’m in a hurry or I don’t want to spend too much time cooking, especially in summer.
Even if many people think that cooking Italian may be difficult,  this recipe shows that actually it is the opposite. Moreover, if you want to invite some friend for a summer dinner party, this recipe is exactly what you need!

Quick summer pasta with fresh anchovies: health facts

If you have already read some of my posts, you already know that lycopene in tomatoes is a super antioxidant. Moreover, when cooked, it doubles and if tomatoes are cooked in oil the lycopene will also be ever more available to your body.

Add some good fats like the omega-3s in sardines and you’ll get a super heart healthy pasta dish, ready in minutes.

Tips to cook pasta quicker

There are two main ways to reduce the cooking time of your pasta:

1. use a pressure cooker
   when you use a pressure cooker the cooking time is cut in half. Just add the pasta and enough water to cover it, salt and close the lid. When the pot reaches the pressure, set the timer to half the time indicated on the pasta package.  Release the pressure and drain the pasta. This is also a great way to consume less water.
2. boil water in a kettle
   to start a bit faster, boil the water in your electric kettle then pour it into the pot add salt and the pasta. Cook following the directions on the package.

The sauce for this quick summer pasta cooks in around 5 minutes, so you’ll be ready to eat in under 20 minutes. Isn’t it prefect?

Once you know tricks like this, cooking will become easier and more enjoyable. Another good thing about this pasta is that you only need  ingredients simple to find. No need to buy some fancy ingredient on line or in a specialized store.

Variations for quick summer pasta

In Italy almost every pasta is considered quick. When you do not know what to cook, usually everybody says: “Let’s have some pasta”. Complex recipes like oven baked ziti, lasagne, cannelloni are left for big parties and holidays, but simple pasta is made everyday and is considered a quick meal.

If you do not like anchovies, you can swap it for tuna or mackerel, or skip it altogether and enjoy a nice fresh tomato pasta. Likewise you could add olives and capers to give it a more intense flavor (and some good nutrients too).

Ingredients pasta with anchovies and tomatoes

• 400gr pasta (penne or spaghetti)
• 600gr tomatoes (better if you choose cherry tomato, but whatever variety you have available will do)
• 10 anchovies (salted or in oil)
• 1 clove of garlic
• 3 tbsp of extra virgin olive oil
• chilli pepper to taste
• salt
• parmigiano or parsley to garnish

Method

Step 1
Add 3lt of water in the pot and bring it to a boil.

Step 2
Wash the tomatoes and chop them into 1cm cubes. Drain the excess oil from the anchovies and chop them finely. If you are using salted anchovies remove the excess salt and rinse.

Step 3
As soon ad the water boils add the salt and mix well. Add the pasta and mix again, so that it won’t stick the bottom of the pot. Let it cook for about 10 minutes. The cooking time varies depending on what kind of pasta you choose, and how you like it, I love it very al dente so, if the package says 11 minutes, I count 10.

Step 4
Pour the oil in the skillet, add the garlic clove crushed with a knife, and some cayenne pepper, then cook for a couple of minutes.
PRO TIP: To let the oil absorb faster all the flavors of the pepper and garlic, you can tilt the skillet to one side so that the oil will be deeper and the condiments will be completely covered.

Step 5
Add the anchovies to the skillet and cook for a minute, then add the tomatoes. Add a little salt (be careful, the anchovies are salty so don’t add too much). Let it cook until the pasta is ready on low. To be sure that the pasta won’t be too dry, take out a cup of water from the pot while it cooks, and keep it aside to use just in case, when stir frying.

Step 6
When the pasta is ready drain it and pour it in the skillet with the tomato sauce. Stir fry for 2 minutes and, if it’s too dry, add some of the water you put aside. Serve it with a spinkle of parmigiano and black grounded pepper or parsley.