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I never really appreciated anchovies until later in life. I'm sure I had dishes with them as a kid without even noticing, since they often blend in, but their flavor always shines through, and that's what I love about them. The unique depth they bring to a dish is truly something special. This pasta is simple, yet packed with bold flavor. A big thanks to Luca Pappagallo (Casa Pappagallo on YouTube) for this one. I enjoyed it so much that I just had to share it with you.
PASTA WITH ANCHOVIES, PINE NUTS, GARLIC, CHILIS AND FRESH PARSLEY
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
60g pine nuts, toasted or not
2 garlic cloves
35g fresh parsley
Chili’s, to taste
5-8 Anchovy fillets
Extra virgin olive oil, to taste
20g tomato paste
400g spaghetti or pasta of choice
Method
If toasting pine nuts - In a large dry frying pan over medium heat, add pine nuts and toast for 3-4 min or until golden brown. Place in a bowl and set aside.
For the condiment - place pine nuts, garlic, parsley, chilis and 2-3 anchovies on a cutting board. Finely chop everything up until well combined. You can use a food processor as well for this step. Set aside.
3. In a large pan on medium heat, add extra virgin olive oil and anchovies. Saute until the anchovies have melted into the oil, breaking them up as they soften and cook. Add tomato paste and toast a bit before mixing it into the oil. Add a ladle of hot water, the same water you are cooking the pasta with. At this point you can add the condiment to the sauce as the pasta cooks or you can wait to add it just before the pasta is done cooking. I like to add just before the pasta is done, that way the parsley still brings freshness to the sauce.
4. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
5. Once the pasta is ready, add the pasta to the pan along with a ladle of pasta water and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. You should end up with a silky sauce. Garnish with some more sauce and drizzle of extra virgin olive oil.
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