Simple Tomato Herb Pasta

I wanted a quick dinner the other day and started thinking about what I had in my fridge that I wanted to finish up and came up with this simple pasta. There was about a 1/3 bottle of leftover pasta sauce from Prego’s and some grated parmesan which I had from making my Eggplant Parmagiana. Then there was this onsen egg (slightly overcooked) which I had made a couple of days before and a small bottle of anchovies in oil which has been sitting in my pantry for a while now.  

I added in some herbs which I bought from the market, and had this simple dish which I think is worthwhile sharing if you want something easy. If you like a little spice, add in some tabasco and it will taste something like an Arrabiata.

Ingredients:

  • 1 serving of pasta, boiled till 1 min short of al dente, drained (You can opt to do this simultaneously as you cook the sauce or prep it ahead. The former is a better option)
  • 1/3 bottle of pasta sauce – about 200 grams
  • 3 tablespoons of parmesan cheese or more
  • Small handful of Thai basil leaves – about 15 leaves, roughly chopped
  • Small handful of mint leaves – about 15 leaves, roughly chopped
  • Approximately 5 fillets of anchovies
  • 2 tablespoons of anchovy oil
  • 1 heaped teaspoon of minced garlic
  • Black pepper

Instructions:

Set a non-stick pan on low heat. When warm, place the anchovy fillets, anchovy oil and minced garlic.

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Lightly sauté the mix for 1 minute while meshing up the anchovies into a paste, taking care not to burn the garlic.

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Add in the pasta sauce and continue to sauté for about 2 minutes.

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Throw in the pasta. I prefer fusilli for this as the grooves will help to trap the sauce onto the pasta, giving a nicer bite. Toss it in the sauce evenly as it reduces, the pasta should cook for about 1 minute till al dente. Grate in some black pepper.

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Add in the Thai basil and Mint, toss for about 20 seconds.

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Add in 2 tablespoons of grated parmesan and toss evenly.

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This should start to thicken the sauce around the pasta. Turn off the heat.

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Serve with the remaining grated parmesan. If you have an onsen egg, break it over the pasta. Grate some black pepper and serve.

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How it looks like with egg mixed in. Enjoy.

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Notes:

  • Add in some Tabasco sauce if you like a punch
  • You can opt to use other fresh herbs as well such as Italian basil, thyme or oregano
  • I didn’t add in any salt as the anchovies and cheese would already impart enough saltiness. But add in some if you think it isn’t enough.

 

 

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