How to Make Pasta With Anchovy - Pasta e Alici
Hello everyone and welcome to kahunasfoodandwine.com the galaxy’s most popular food and wine show. And little guy is running down but if he’s not on his underwear on, he’s not going on camera today. Anyway, we’re doing a little pasta with anchovy in a garlic and olive oil. No classic—and as my father would say, [Foreign Language] so anyway, we’re doing all that and with some homemade bread crumbs which hope they’ll make—.
So my five-day old bread actually have been dried out amazingly enough so I just toasted it real quick and to that I'm going to add some Romano cheese and a little dried parsley, salt, and black pepper. The reason we’re making bread crumbs because this is the actual topping of the pasta.
We’ve got the olive oil in the pan set up half of cup—for full pounds, say about half of cup in there and to that, we’re going to add our garlic and the other main ingredient in here is a little hot red pepper flake. All right, so this is starting to brown up a little of the garlic. We’ve got the pepper and chili. Now, these are the anchovies I bought are from—these are from Sicily. They’re little more expensive than your typical supermarket ones that you’ve seen a little can for like $2.99 or $2.49, they are usually from Morocco. These ones are from Sicily and they just have a more succulent taste, really a less fishy taste if you will.
So we’re going to put. If you're using a can, you have a can of them reduce about ¾ of the can at this point and then you could chop the rest in a little bit later. And these will sort of just melt right into the sauce steam, breaking up already. And for these thicker ones, you’re going to pay around $10.99 to $15.99 for smaller and we’re doing a pound so we’re going to use a bit of amount of this and again, this is going to—you could see how they just sort of melt right on to the sauce. I’m not a big anchovy fan at all. You like in this form you know people they just take this put on—which is why I don’t like spending the extra for the better anchovies.
So it makes a big difference and the sauce is just really same without much more that’s going to happen. It’s just the price here that’s lost because hail from Southern Italy where they used a lot of the hot pepper corns and use it a lot more. I used over half the just for this dish. If using supermarket brands, you can use two cans for one pound pasta. And if you want to see, you could certainly add some anchovy paste. You can have anchovies and the anchovy paste, you can certainly use that.
These are all melted up here and you could see how they just kind of melt—of the olive oil. All right so I took the—most of our pasta is in this bowl here and what I did was -- what you want to do is add a little bit of the pasta water into the sauce. So I left some of the pasta wet and we’re just going to mix that around and we’re going to add a little bit more pasta water. Throw over them some fresh herbs. It’s just parsley and basil, just add around and then we’re going to dump this whole thing over the rest of our pasta. And start mixing that around like you need to loosen it up with some more pasta or just add another tablespoon—. It smells really good. You can smell the anchovies that’s coming off. Then just add a little bit of olive oil over the top, more fresh herbs and then our fresh bread crumbs over that and just mix that in. And I just hit it again with the olive oil. And that’s it I’m going to bring to the crowded table.
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