Italian
Spaghetti with Anchovies
by Casa Pappagallo · 705K subscribers on YouTube
A simple yet intensely flavored pasta dish from Italy, made with anchovies, chili, garlic, parsley, pine nuts, and a touch of tomato concentrate. The anchovies are used both in a minced aromatic mixture and melted in oil to create a rich sauce.
- Difficulty
- easy
Ingredients
10 items- Chili PepperTo taste, typically 1-2 small dried chilies
- Garlic1-2 cloves
- ParsleyA handful, finely chopped
- AnchoviesAnchovy fillets in oil. Divided in half: one part for the battuto, the rest to melt in oil.
- Pine NutsA small handful
- Olive OilExtra virgin olive oil, for cooking
- Tomato PasteA small amount (about 1 tablespoon)
- SpaghettiApproximately 100g per serving
- SaltFor pasta water and to taste
- WaterFor boiling pasta and to adjust sauce consistency
Method
- Prepare a minced mixture (battuto) with chili, garlic, parsley, half of the anchovy fillets, and pine nuts.
- In a pan, melt the remaining anchovy fillets in olive oil over low heat.
- Dissolve tomato concentrate in a bit of hot water and add it to the pan with the melted anchovies. Add another spoonful of water and lower the heat further.
- Meanwhile, cook the spaghetti in salted boiling water according to package directions.
- Add the aromatic battuto to the anchovy sauce and keep the heat low.
- Before the pasta is done, add a small amount of pasta cooking water to the sauce to soften it.
- Drain the spaghetti about 3 minutes before al dente and transfer it to the pan with the sauce. Finish cooking the pasta in the sauce, adding more pasta water if needed to achieve a creamy consistency.
- Taste, adjust seasoning if necessary, and serve immediately.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
