Doc V's Healthy Kitchen

I love the umami flavor of anchovies, which brings me back to the first time I tasted ‘bagna cauda’ in Torino, an amazing  city in the Piemonte. I gradually found my ideal mixture between canned anchovies, dried spices, garlic and light cream ( instead of butter). The original recipe is meant for a dip sauce for vegetables as carrots, spring onions, bell pepper etcetera, but the sauce has so much more to offer 😋.

For tonight’s dinner I bought a large bag of fresh baby spinach ( 400grams) and 250 grams of cherry tomatoes and 200 ml of light cream. Parmesan cheese, garlic, chili, red onion and whole wheat pasta are already waiting for a recipe.

Boil 140 grams of whole wheat pasta in boiling salted water for 5-7 minutes in the favorite simmer pan. Even if not yet al dente, pour the whole lot ( water and pasta) in another recipient to continue the cooking process ( and save the gas). Continue to use the same pan. Reheat. Add a drizzle of olive oil. Chop and fry 4 garlic cloves, 1 red onion, 2 chilies for a few minutes with the content of 1 little can of anchovies on oil. Add 2 teaspoons of dried oregano and 1 teaspoon of dried thyme. Stir and continue to bake. Add the halved cherry tomatoes. Bake and stir. After 5 minutes, add the baby spinach in portions. Stir and continue to bake. Add the light cream. Taste, add pepper and salt if needed. Stir regularly.  Once ready, add the drained, al dente  pasta. Finish with grated parmesan. Enjoy an easy, tasty campervan recipe.