We are well on our way with Mediterranean week and I must say, I love how fish-heavy the Mediterranean diet is, even if it includes super scary anchovies! But I’ll tell you a secret.
No need to be scared. They are yummy.
- 8 ounces rice spaghetti
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
2 anchovies, minced
1/4 teaspoon crushed red pepper, or to taste
2 15-ounce cans diced tomatoes, drained
1 6-ounce can wild salmon, drained and flaked
2 tablespoons thinly sliced fresh sage
1.Bring a large pot of water to a boil. Cook spaghetti, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain.
2.Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add anchovies (if using) and crushed red pepper and cook for 30 seconds more. Add tomatoes, reduce heat to medium and cook, stirring occasionally, for 8 minutes. Stir in salmon and cook until it is incorporated into the sauce and heated through, 2 minutes more. Divide the spaghetti evenly among 4 plates, top with sauce and garnish with basil. Serve hot.
This was surprisingly mild, even though there was two different kinds of fishies. And in twenty minutes flat, it was on the table. Also, I used white rice noodles. Me no likey. I’m too used to wheat/brown rice/quinoa/spelt noodles that white noodles are just gummy and tasteless.
More Mediterranean Week recipes: