PUBLISHED 10/24/2019
I love simple Italian flavors especially in rustic dishes. This burst tomatoes are sweet and compliment the salty anchovies just right. This recipe is Perfectly Imperfect and can be made to serve over pasta or even toast!
PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVINGS: 4
ingredients
- 2 TBSP Butter*
- 1/2 Onion (finely chopped)
- 3 Anchovies or 1 TBSP Anchovy Paste
- 1/2 cup Olive Oil
- 4 Garlic Cloves (whole)
- 2 cups Cherry Tomatoes
- 1 15oz can Chickpeas
- juice of 1/2 Lemon
- 1/2 8oz bag Spinach
- Salt and Pepper to taste
- 1 Poached Egg/person
- zest of 1 Lemon
- Pecorino Romano (freshly grated)**
- Sea Salt
Serving Suggestions
- Pasta
- Toast
*I recommend using a plant-based butter alternative. I use Avocado Oil Butter. They are delicious and so much healthier! But use what you prefer.
*Pecorino is a sheep’s milk cheese that is very similar to Parmesan. It is a little saltier and, in my opinion, more flavorful. Any pre-grated cheese can be used, as well as fresh Parmesan.
instructions
- Melt Butter in large pan over medium-low heat. Add Onion and saute about 3-5 minutes, or until they are soft.
- Add Anchovies and stir until they completely breakdown (about 2 minutes.)
- Pour in Olive Oil and turn heat up to medium-high. Add Garlic and saute 1-2 minutes, stirring frequently to prevent them from burning.
- Add Tomatoes and cook for about 8 minutes until they begin to burst. Add Chickpeas to the pan about 4 minutes before the Tomatoes will be done.
- Add Spinach and stir as it begins to wilt. Then squeeze in Lemon juice and season with Salt and Pepper.
- Finish with Lemon Zest, Pecorino, and Sea Salt.
- Serve over Pasta or Toast with a Poached Egg and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
