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
1 package of Capellini (Angel's
Hair) or Vermicelli
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
Crushed red pepper flakes
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
To print the recipe click here.
Etiquetas: Italian cuisine, pasta