Spaghetti with anchovies and cream cheese

Aside from being non-working days, there is another reason why I love Saturdays and Sundays: they are my assigned “cheat” days when it comes to food.  They’re breather days since I’m currently following a strict regimen during weekdays, and cheat days ensure that I don’t feel too deprived the rest of the week.  Well, I do my best to really follow the regimen.

Just before the weekend, I’d make a list of things I’d want to eat.  Always on the top spot is pasta.

I had a late Saturday dinner, and wanted to cook a recipe I learned from Martha Stewart.  Unfortunately, the supermarket near the house did not have any pine nuts.  Since I didn’t want to substitute such a vital ingredient, I settled for the next best thing, which was to check the house pantry and make up an entirely different recipe.  The result is another quick fix: Spaghetti with anchovies and cream cheese.


70 grams, Spaghetti Noodles (cooked, microwave style)

2 tbsp, olive oil
2 1/2 tbsp cream cheese or cream cheese spread
5 fillets, anchovies
2 chopped tomatoes
Ground pepper
5 garlic cloves
Fresh basil leaves

While pasta is cooking in the microwave, toast peeled garlic in oven toaster for about 4 minutes.  Once golden brown, mash garlic and slice into small pieces (the garlic will be soft, and will smell really good).

Since there is no cooking on the stove for this one, spread cooked noodles into a bowl.  Sprinkle with olive oil and mix in the anchovies.  Spread cream cheese and mix.  Add in the garlic, tomatoes, and pepper.  Microwave for 90 seconds.

Top with chopped fresh basil.  I learned from a chef that it’s best to chop or slice basil using your hands instead of a knife.  Apparently, the flavor of basil changes when it reacts with a knife.  You can leave the basil unchopped for a fuller bite.

You may wish to add parmesan cheese.  However, this can make the pasta too salty, as you already have anchovies in it.

Serves 1 person craving for pasta. 🙂

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