Lentil pasta with anchovies and breadcrumbs is an economical, tasty, and flavorful seafood first course. A recipe without butter, cheese, or gluten, prepared with just a few simple ingredients.
Toast the breadcrumbs in a non-stick pan until they are golden and crispy, then set aside.
In a large pan, brown a piece of shallot with the extra virgin olive oil.
Add the anchovies in oil to the pan and a few tablespoons of hot water to dissolve them and create a tasty sauce.
Cook the lentil pasta in plenty of salted water following the cooking times indicated on the package; drain it al dente.
Pour the drained pasta into the pan with the sauté of anchovies and shallot and mix well over the heat for one minute.
Add the toasted breadcrumbs and the chopped parsley, stirring to distribute the sauce evenly.
Serve the pasta hot with a sprinkle of pepper to taste.
Non-stick pan
Large pan
Pot for boiling pasta
Colander
Recipe without butter, cheese, and gluten. An economical and tasty dish, to be served immediately.
Italia, Puglia
| Energy (kcal) | 272.3 |
| Carbohydrates (g) | 42.73 |
| of which Sugars (g) | 1.99 |
| Fat (g) | 5.82 |
| of which Saturates (g) | 0.88 |
| Protein (g) | 12.43 |
| Fiber (g) | 5.01 |
| Sale (g) | 0.36 |
