Cooking anchovy pasta as a last minute dinner can be a quick and easy way to prepare a flavorful and satisfying meal. To speed up preparation, prepare the anchovy sauce while the pasta cooks. While cooking keep in mind that anchovies are salty, so be mindful when seasoning the dish with salt. You can always add more later if needed. I've added cherry tomatoes to the recipe to counterbalance the saltiness with sweetness.
Many of the ingredients present might be already in your pantry and can save you a trip to the grocery store. I always have a spare can of anchovies and capers on hand in case I need to make a quick lunch or dinner.
Anchovies have a strong, distinctive flavor that many people find delicious. They have a savory, salty taste that is often described as "umami," which is one of the five basic tastes along with sweet, sour, bitter, and salty. Anchovies are also high in umami-rich compounds such as glutamate and inosinate, which can enhance the flavors of other ingredients in a dish. They are also often used as a seasoning, rather than being a main ingredient, which can make the taste more subtle and pleasing. Additionally, many people have acquired a taste for anchovies through cultural or personal experiences.
Anchovy pasta can be a healthy dish because anchovies are a good source of omega-3 fatty acids. These can reduce inflammation and improve heart health. Also, pasta can provide complex carbohydrates for energy. The sauce often includes other healthy ingredients such as garlic, olive oil, and tomatoes. Yet, it is important to keep in mind that the nutritional value of anchovy pasta can vary depending on the recipe and the portion size. It is a good idea to pay attention to the ingredients and the amount of pasta you consume.