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Olive-Tomato Macaroni

with Arugula
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Olive-Tomato Macaroni

Olive-Tomato Macaroni - Anchovies give the macaroni an extra-special flavor

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Health Score:
89 / 100
35 min.

Healthy, because

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Nutritional values

Thanks to the combination of anchovies, rapeseed and olive oil, the pasta dish contains a perfect blend of omega-3 and monounsaturated fatty acids - keeping your heart and arteries healthy. With tomatoes and rocket, there is plenty of vitamin E, niacin, vitamin B6 and fibre.

If you like it even spicier, add some capers - gently squeeze out the soaking water beforehand. Vegetarians replace the anchovies with a handful of roasted almonds or pine nuts.

1 serving contains
(Percentage of daily recommendation)
Calorie482 cal.(23 %)
Protein15 g(15 %)
Fat11 g(9 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E3.5 mg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate79 μg(26 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.7 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C26 mg(27 %)
Potassium594 mg(15 %)
Calcium88 mg(9 %)
Magnesium87 mg(29 %)
Iron3.1 mg(21 %)
Iodine6 μg(3 %)
Zinc2 mg(25 %)
Saturated fatty acids1.6 g
Uric acid99 mg
Cholesterol0 mg
Development of this recipe:


3 Beefsteak tomato (600 grams)
4 Anchovy fillet (from a jar)
1 garlic clove
½ small lemon
3 ozs green Olives (pitted)
1 Tbsp Canola oil
4 Tbsps Vegetable broth
1 tsp dried oregano
2 Tbsps olive oil
14 ozs macaroni
1 bunch Arugula (about 80 grams)
How healthy are the main ingredients?
OliveArugulaolive oiloreganogarlic clovelemon

Kitchen utensils

1 Pot, 1 Slotted spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Citrus juicer, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Salad spinner, 1 Large knife, 1 Skillet, 1 Wooden spoon, 1 large Pot, 1 Sieve, 1 Measuring cups, 1 large Bowl, 1 Paper towel

Preparation steps

Olive-Tomato Macaroni preparation step 1

Dip tomatoes in boiling water, remove, rinse in cold water and remove the skin.

Olive-Tomato Macaroni preparation step 2

Cut out tomato stems. Cut tomatoes in half, remove seeds and chop the flesh into small pieces.

Olive-Tomato Macaroni preparation step 3

Drain the anchovies on paper towels. Peel the garlic clove. Squeeze the lemon half and measure out 1 tablespoon of juice. Mix lemon juice with anchovies, garlic, olive oil, canola oil and vegetable broth in a high vessel and puree with an immersion blender. Add oregano and mix with 1 tablespoon olive oil. Season with salt and pepper.

Olive-Tomato Macaroni preparation step 4

Cook macaroni according to package directions until al dente in salted water. Meanwhile, heat the remaining olive oil in a skillet and sauté the tomatoes in it. Season with salt and pepper and cook over medium heat for about 10 minutes.

Olive-Tomato Macaroni preparation step 5

Meanwhile, trim arugula, rinse, spin dry and chop with a large knife.

Olive-Tomato Macaroni preparation step 6

Drain the macaroni in a sieve, taking care to collect 50 ml (approximately 3 1/2 tablespoons) of cooking water. Stir into the olive paste. Mix olive paste in a bowl with macaroni, tomatoes and arugula and serve.