I didn't have capers, as one commenter suggested, but I think they'd be a nice touch. It was a nice change of pace from the usual red sauce. I omitted the bread crumbs but served it with homemade baguette rounds brushed with butter and garlic, and toasted under the broiler. I made this with less oil and more anchovies and garlic. Use the same pan to build your garlic/anchovy/tomato paste/caper/parsley/lemon zest/chilli flake/choose-your own-adventure sauce (one proviso being if you opt for tomato paste it, unlike all other ingredients, wants you to give it a good hard fry, so do this first by stirring it about with your oil). Do not over season the water.Īs pasta cooks toast your breadcrumbs, and reserve. The oil and the residual heat will ensure the pasta stays hot. Add your desired amount of oil, stir vigorously to emulsify. Once pasta is done to your liking and water has reduced to a nice, starchy few tablespoons remove from the heat. Give this a try, I promise even those of you, like me, who claim to not like them, will go crazy over this simply magical pasta dinner!!ĭon't strain your pasta and reserve some water - just cook it in a cup or two at most, adding a little more from your kettle if it is at risk of cooking dry before it approaches al dente.
My husband had two helpings, will most definitely be making this again and again.
Half a cup of olive oil and lots of garlic, served it with softly sauteed spinach, oh my, it was heavenly. I used the whole can of anchovies, I thought I would be brave, and am so glad I did. It was incredibly delicious, all components melted together perfectly and quickly.
#Anchovy paste full
Well this made me a convert! How is something so easy to make be so delicious, so few ingredients but those ingredients are so full of flavor. I made this last night for my husband and myself, he loves anchovies, me not so much.
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