Pasta with marinated anchovies and red onion

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Anchovies100 g
• Lemon juiceto taste
• Cherry tomatoes120 g
• Red onion30 g
• Extra virgin olive oil1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: April – September

Method

1. Clean the anchovies: pull off the head downwards so the guts come away with it, open them like a book with your fingers and remove the backbone; rinse and pat dry.
2. Lay them in a single layer in a shallow dish, cover with the lemon juice and marinate for 20 minutes, until the flesh turns white and opaque.
3. Meanwhile bring a pan of water to the boil for the pasta and salt it once it boils; wash the cherry tomatoes and quarter them; peel the red onion and slice it very thinly; chop the parsley.
4. Add the pasta and cook for the time on the packet, usually 9–11 minutes, until al dente.
5. Drain it and dress it straight away in a bowl with the olive oil, tomatoes, onion and a pinch of salt; let it cool for a few minutes.
6. Add the anchovies drained of the lemon juice and the parsley and serve lukewarm.