Pasta anchovies garlic

Anchovy pasta made with spaghetti tossed in hot garlic oil with anchovies. Top with bread crumbs, parsley, and Parmesan for a sensational Sicilian meal.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Tomato paste gives this speedy midnight pasta, studded with anchovy and garlic, its color and umami. If you’re not an anchovy fan, you can substitute a few tablespoons of chopped capers or olives. Be generous when adding the pasta water to the pan. The mixture should look soupy at first, but the sauce will thicken up as you toss.

Pasta with anchovies is one of my Dad's favorite dishes, and he's turned so many others onto this simple Italian recipe.

It's hard to believe that it's just been a week since the news that Anthony Bourdain died awoke me. I still am so sad every time I think about him. Last week, I dedicated my Friday dinner recipe to him, and this week I am doing it again as part of a tribute at I Heart Cooking Clubs. We are currently cooking along with Chef Eric Ripert, one of Bourdain's best friends and making any recipe we want from any chef and #forafriend. I was at the library picking up a hold last weekend and I grabbed…

Pantry Pasta Recipe | Bon Appetit

Combine Fettuccine pasta, anchovy filets,garlic, capers, chilli flakes and lemon zest with fresh parsley for this quick and delicious dish

Midnight Pasta With Garlic Anchovy Capers Recipes with ingredients,nutritions,instructions and related recipes

There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

I was asked to come up with a recipe for a 'no food waste' campaign and the Sicilian classic, Spaghetti con la Mollica - Spaghetti with Fresh Breadcrumbs - popped instantly into my head. This recipe wasn't far from my head anyway, as I had just finished re-reading Matthew Fort's book about eating his way around Sicily, Sweet Honey, Bitter Lemons. I started reading this book again recently when I remembered it was the very same book I was reading when I first visited Sardinia over 10 years…