Capellini with olive oil, garlic and anchovies

In a perfect world, there will be pasta everyday…
Simple pasta with olive oil, garlic, pepperoncino… and anchovies!
So when it’s all about baking Christmas goodies… it’s good to know there is pasta in this world…
This recipe is pretty much the same as my pasta aglio e olio, with the wonderful addition of salty anchovy filets. I love it!
Capellini with olive oil, garlic and anchovies | Ingredients for 6 portions
1 package of Capellini (Angel's Hair) or Vermicelli
¾ cup olive oil
8-10 garlic cloves finely sliced
1 2-oz can of flat anchovies in olive oil, drained and cut into bits
1 cup leaves of flat parsley coarsely chopped
Coarse sea salt
Crushed red pepper flakes
Grated Parmesan cheese

Put the water for the pasta to boil. Add the olive oil to a saucepan on low to medium heat and sauté the garlic for about 8-10 minutes, until brown. Set aside. In the meantime, cook the pasta al dente and strain it. To stop cooking, let some fresh water run on top of the pasta and strain it again. Put the pasta in a bowl, add the olive oil and garlic and stir, add the anchovies and the parsley and combine. Add salt to taste. Serve warm with red pepper flakes and parmesan cheese.

To print the recipe click here.

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