Spaghetti With Garlic, Oil and Anchovies Recipe

Publish date: 2024-07-12
Democracy Dies in DarknesscourseMainNo ratings yetStart CookingComment on this storyAdd to your saved recipes

Here is an example of poor man's cooking at its best. Luckily, good olive oil and good anchovies — both required here — are not as expensive or hard to find as they used to be.

This is a convenient dish, one that just about any home cook can toss together with ingredients from the pantry. In fact, it is usually the first thing I make when I get home from vacation. A simple green salad or sliced tomatoes is all you need to go with it.

To drink: a dry Italian white such as Verdicchio di Castelli di Jesi.

My favorite tinned anchovies are Rizzoli alici in salsa piccante (salty fillets bathed in a spicy tomato-spiked sauce). They used to be impossible to find here. One of the only places that carries them is A.G. Ferrari, in San Francisco. They can be ordered online (www.agferrari.com). Caution: They are not cheap, at $14.99 for a 3.2-ounce tin. But to me they are well worth an occasional splurge. If you are unable to find (or bring yourself to pay for) them, substitute another high-quality imported brand of Italian or Spanish anchovy fillets in olive oil.

From "The Glorious Pasta of Italy," by Domenica Marchetti (Chronicle Books, 2011).

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 6

Directions

  • Step 1

    Bring a large pot of water to a rolling boil over high heat, then salt the water generously. Add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).

  • Step 2

    Meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned. Add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces. Stir in the tomato paste and chili pepper to form a sauce. Cook for another minute or two, or until all of the ingredients are well blended. Turn off the heat and cover to keep warm.

  • Step 3

    Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.

  • Step 4

    Transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined. Add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.

  • Step 5

    Transfer the dressed pasta to warmed individual shallow bowls; serve immediately.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From "The Glorious Pasta of Italy," by Domenica Marchetti (Chronicle Books, 2011).

    Tested by Domenica Marchetti.

    Published August 14, 2011

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxno6WuqLTErauiZaeewal5xpqppaGTYryquIyapZ1lkaOwqbvVopysZw%3D%3D