Anchovy PastaFrom eyliable 5 years ago
- anchovy fillets shopping list
- onion, finely sliced shopping list
- minced garlic shopping list
- pasta (I like spaghetti, but anything works) shopping list
- olive oil shopping list
- bread crumbs (grated yourself adds a much nicer texture) shopping list
- parsley, finely chopped shopping list
- optional: shopping list
- the above is amazing on it's own, but makes a brilliant base too. I love adding a tiny sprinkle of parmesan cheese alongside the breadcrumbs, or trying different herbs. And eggplant is also tasty thrown in in small cubes. It's easy to play with what you have. shopping list
How to make it
- To start off, place a pot of water on to boil and add pasta to serve how many you require. Cook until al dente according to packets instructions and drain when ready.
- In a pan, add a fairly generous amount of oil. This is a dry pasta, so keep in mind this is what will blend and merge the flavours. Add onion, (I find this is a preference thing, as with the garlic too) garlic and anchovy fillets (I use around three or four per person, but it would depend on personal taste and desired intensity. Less would be fine.)
- Saute this until onion has softened and the anchovies have melted into the oil, stir it regularly, and this will help dissolve any fishy lumps.
- Next, add bread crumbs and stir through. These absorb any excess oil and will cling to the pasta in a lovely crust-only a small amount is usually required, but it varies for me every time, you only need enough to absorb excess moisture.
- Add parsley, and the drained pasta and toss everything together really well. The breadcrumb mixture coats the pasta and carries the flavour well, you really won't miss having a 'sauce', as it makes it so much lighter to enjoy. Serve, a sprinkle of parmesan or parsley on top if you care to.
The Cookeyliable Wonderland, AU
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