My favorite part of Italian cooking is that with such simple ingredients one could construct a masterpiece.

I am currently in the middle of a cleaning frenzy as I’ve been on vacation for 21 days and now need to give my house chores my undivided attention. Understandably, cleaning your butt off could really work up an appetite and so I needed to rustle up something fast, yummy, and good for me and this is what I came up with: flaxseed fettuccine with olive oil, garlic, and anchovies—delish!


● organic fettuccine with milled flaxseed
● 1 clove or garlic
● a generous drizzle of extra virgin olive oil
● parmesan cheese
● chili pepper flakes
● 4-5 anchovie fillets
● juice of half a lemon
● generous handful of chopped parsley

Since the sauce takes literally less time than the pasta I would advise putting the pasta to cook first. Don’t forget to season the boiling water with a good pinch of sea salt for flavor!

As the pasta cooks, drizzle olive oil into a pan and cook finely chopped garlic for 2 minutes on medium heat. After 2 minutes, add the anchovy fillets and cook for another minute until anchovie melts. Then, turn heat to very low and add chopped parsley, lemon juice, pepper flakes and turn off heat. Once pasta is al dente, transfer pasta for boiling water straight into the sauce and toss. Then add the grated parmesan cheese.

Serve on a warm plate with an extra drizzle of parsley, pepper, parmesan, and balsamic vinegar. Enjoy!

P.s. I purposely left out salt in this recipe (aside from the pasta) because the anchovies, parmesan cheese, and lemon juice provide enough seasoning; adding salt may make the dish too salty.

Go straight-up bananas! Give this recipe a go and let me know how it goes! ♡

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