The weather in Kanto area has been quite amazing these past weeks. The summer is blasting with a real summer heat and sunny days or with just a few clouds are following each other without a drop of rain. Even the evening storms are not really coming… with such heat cooking is becoming more complicated because the kitchen quickly becomes very hot and one would usually prefer preparing raw food: salads and salads. But I don’t mind cooking in the heat if it is for preparing something new and good. So largely inspired by the classic Italian gremolata recipe I prepared a new recipe using fresh anchovies (I found anchovies prepared for sashimi!!!), grapefruit (I got from our neighbor garden) and fresh tomatoes, to serve with pasta. And it was fresh and nourishing, exactly what I wanted!

Anchovies and grapefruit pasta (2 people)

– 1/2 grapefruit (we use both juice and zest)

– 2 large ripen tomatoes

– a dozen of anchovies, fresh, boned etc…

– olive oil

– salt and pepper

– 125g of dry pasta of your choice

Boil water for the pasta and cook the pasta.

In a pan heated add olive and the tomatoes washed and diced (if the skin is thick, remove the skin by plunging the tomatoes in the boiling water for the pasta). Cook at high heat and stir once in a while. Once the juice has reduced add the juice of the grapefruit, the zest of 1/4 of the grapefruit and the anchovies, stir a little bit. Add salt and pepper. Add the drained pasta and stir well.

Serve and add a bit more zest for plating. Enjoy!