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Recipe: Pantry Pasta with Anchovy

Recipe: Pantry Pasta with Anchovy

This pasta dish is top of mind, when I’m craving something quick and tasty, but with nothing in the fridge. It’s incredibly simple, and once the pasta is cooked, the meal comes together in just a few minutes.

Over time, this recipe has become one of my go-to options. I always keep anchovy, pasta, garlic and cheese in my pantry, resting assured that with these ingredients at hand, I’m only 10 minutes away from a delicious dinner.

It’s also a great recipe to pull out for unexpected dinner guests. Add a sprinkle of finely chopped parsley and grated cheese, and serve with a good glass of wine for an effortless, elegant, and super tasty meal.

Notes

As for the anchovy, it’s a matter of personal preference whether you like them coarsely chopped or completely mashed. I’m a big fan of anchovies and I don’t mind slightly larger chunks. The best kind of anchovy to use for this dish is the flat, salted ones which is a bit darker and often sold in small jars or tins.

I think spaghetti works best for this recipe as it allows for a more even distribution of the cheese, but you can also use other pasta types as well.

Regarding cheese, most kinds of hard Italian cheese will work, but my top choices are Parmesan or Grana Padano.

Level up the dish with 1-2 teaspoons of olive tapenade or chopped olives. This dish is delicious with the Spread-mmms Tapenade, which has quite a kick that I really like. If you like, you can add a teaspoon of lemon juice when mixing the pasta with the other ingredients, and garnish with finely grated lemon zest. Sprinkle with chili flakes for a nice touch of heat.



Recipe: Pantry Pasta with Anchovy

Recipe by Mitzie Mee – Sanne Course: Dinner, pasta
Servings

2

servings

This pasta dish is top of mind, when I’m craving something quick and tasty, but with nothing in the fridge. It’s incredibly simple, and once the pasta is cooked, the meal comes together in just a few minutes.
Over time, this recipe has become one of my go-to options. I always keep anchovy, pasta, garlic and cheese in my pantry, resting assured that with these ingredients at hand, I’m only 10 minutes away from a delicious dinner.

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Ingredients

  • Spaghetti for 2 servings

  • ¼ cup olive oil

  • 2 cloves garlic

  • 4-6 anchovy fillets

  • ½ – ⅔ cup grated Parmesan cheese

  • Salt and pepper

  • Optional
  • Finely chopped parsley for garnish

  • Lemon juice and lemon zest

  • Chili flakes

  • Tapenade

Directions

  • In a large pot of boiling water, cook the spaghetti for one minute less than recommended according to the package instructions, so it doesn’t turn soggy and overcooked while you’re mixing in the other ingredients. While the spaghetti is cooking, prepare the garlic and anchovies.
  • While the spaghetti is cooking
  • Crush the garlic cloves with a wide-bladed kitchen knife or give them a whack with a meat mallet or rolling pin. Roughly chop the anchovies.
  • Heat the olive oil in a large skillet over low to medium heat. Add the garlic and let it simmer in the oil for a few minutes on low heat. The garlic should turn golden, but not brown and burnt.
  • Remove the garlic from the oil and add the chopped anchovy. Let it simmer for about a minute and then reduce the heat.
  • When the spaghetti is cooked
  • Once the spaghetti is done, drain the water. You can save a couple of tablespoons of the pasta water if you like. This can be added later when mixing the oil, cheese, and spaghetti, in case you are worried about the cheese clumping and the dish getting too dry.
  • Carefully transfer the cooked spaghetti to the skillet with the oil and anchovies. Use kitchen tongs to avoid splatters from the hot oil.
  • Add the cheese (and, optionally, a couple of tablespoons of the pasta water), and stir well to evenly distribute the cheese and garlic oil. I find it easiest to use kitchen tongs for this as well. This should be done quickly to avoid large clumps of cheese.
  • Transfer the pasta onto two plates. Add salt and pepper. Sprinkle with finely chopped parsley (optional) and finely grated cheese. Serve immediately.

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