quinoa

Looking back at this blog, which I initiated over a year ago, I noticed that the scope has switched slightly. I had the goal of reaching a fit body with healthy eating. I think I found out that it was more enjoyable writing about food than fitness. Did I meet my goals? Yes. I am a frequent jogger and yoga addict. My eating habits are not as obsessive as before in terms of eating only micro stuff (mostly because it is expensive and I don’t have a job now) Ah!. But the mediterranean diet is perfectly healthy, I would say the best for me and many other in the world!

Here to celebrate one year of this blog a simple recipe, which I might have blogged before? Not sure, but it involves pasta and nobody can live without pasta.

So my friend and food blogger Melissa makes a delicious version of this. Check out her blog.

What you need:

I used half box of quinoa spaghetti (it was great).

3 filets of anchovies (the ones in oil)

parsley (1/4 cup)

Bread crumbs to sprinkle at the very end

parmigiano reggiano grated

olive oil (only extra virgin), salt, pepper, and red pepper

small white onion (one) They are very very small and very sweet.

(optional) dry bottarga

Cook the pasta as directed.

In a skillet place the olive oil and onions. When the onions are transparent add the anchovies and smash them. They need to dissolve in the oil. Add parsley, red pepper, pepper and let it cook for few minutes.

Drain the pasta, put it in the skillet and turn it so it absorbs all the juicy. Place in a bowl. On top put the cheese, bread crumbs and bottarga. Serve with toasted 5 cereals bread sprinkled with olive oil.