Italian
Savory Spaghetti
by Chef in Camicia · 306K subscribers on YouTube
A simple yet flavorful pasta dish inspired by aglio e olio, enriched with cherry tomatoes, anchovies, and mackerel in natural sauce. The Chef in Camicia shows how to balance the delicate flavors of garlic, chili, and seafood in a perfect emulsion.
- Prep
- 15 min
- Servings
- 2
- Difficulty
- easy
Ingredients
9 items- Garlic1-2 cloves, to taste
- Dried or Fresh Chili Pepperto taste
- 3 pcsDatterini Tomatoes
- 3 tbspExtra Virgin Olive Oildivided, for cooking and finishing
- Parsleysome, stems and leaves separated
- Anchovy2-3 fillets, to taste
- 75 gSgombro al Naturaleone can (75g)
- Pasta (Spaghetti)for 2 people
- Lemon Zest(optional) — to taste, optional
Method
- Heat olive oil in a pan and add thinly sliced garlic cloves.
- Add the parsley stems to the oil to infuse flavor.
- When the garlic begins to turn golden, add the cherry tomatoes and crush them slightly to release seeds and juices.
- Add a ladle of pasta cooking water to stop the garlic from overcooking.
- Cook the spaghetti in salted boiling water until very al dente.
- Add dried chili pepper to the pan to infuse.
- Add anchovy fillets and let them dissolve in the sauce.
- Add the mackerel fillets (from the can) and break them up into the sauce.
- When the pasta is al dente, drain it and transfer to the pan.
- Add a little more pasta water and a tablespoon of olive oil, then toss vigorously to emulsify (mantecatura).
- Add the chopped parsley leaves and optionally some lemon zest. Mix well.
- Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
