This anchovy pasta is quick, simple, and delicious. This recipe is for you if you enjoy anchovies and pasta. If preferred, accompany with crusty Italian bread.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ teaspoon unsalted butter
- 1 large white onion, diced
- 2 ribs celery, chopped
- 3 small leeks, cleaned and thinly sliced
- 3 medium potatoes, peeled and chopped
- 3 cups water, or more as needed
- 3 cups 2% low-fat milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Melt butter in a medium stockpot over medium heat. Add onions and cook, stirring frequently, until slightly translucent, about 5 minutes. Add celery and cook for 2 more minutes. Add leeks and cook, stirring frequently, until limp, 2 to 3 minutes.
- Reduce heat to medium-low and add potatoes and 3 cups water. Cook until potatoes are slightly soft, adding just enough water to keep potatoes and leeks covered, 20 to 25 minutes. Slowly add milk while stirring continuously. Add salt and pepper and cook until heated through, 5 to 10 minutes.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 274 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Simple to throw together, however I found it to be quite bland. There is no seasoning present, other than a minuscule amount of salt and pepper which you can’t taste. I would highly suggest making this with chicken (or veggie) broth instead of water. Garlic, thyme, bay leaves would all add something to the flavor. Also, 1/2 tsp of butter is not enough to saute that many vegetables…you will likely need to add more. I would make it again with the above changes.