This is one of those recipes that you will either love or hate, hahahaha. Anchovies are not for everyone but I LOVE them. I’ve been meaning to share with you this Anchovy and Garlic Pasta recipe for some time now so I am excited that it is finally hitting the blog!
A while back I had been craving an anchovy pasta, nothing complicated, just simple anchovy flavor. I had never made pasta with anchovies but anchovy and garlic in pasta sounded quite good to me. I headed to the kitchen and started concocting. Normally, I don’t like Angel Hair Pasta because its too thin for my taste but for some reason it sounded like the perfect pasta for this recipe.
Apparently, my grandfather had an anchovy pasta recipe which my brother made last night. LOL lets see how this one stacks against his 😉 My grandfather was a great cook and almost all his meals were out of this world. So, if you like anchovies then this anchovy and garlic pasta is for you!
- ½ lb Angel Hair Pasta
- 1, 2oz can of Flat Anchovies in Olive Oil
- 2 tbsp chopped Garlic (about 6-8 medium cloves)
- ¼ c. Olive Oil + 2tbsp
- Salt to taste (I didn't use salt because the anchovies and cheese are salty)
- Peel all of your garlic cloves and on a cutting board, chop them and set aside. Open the can of anchovies, drain the oil and set aside.
- Bring a large pot of water to boil, add the angel hair pasta (I don't normally salt my water but it is recommended to add salt to the water when cooking pasta) and cook as directed on the package.
- Meanwhile, in a small skillet add the 2 tbsp of olive oil and turn on stove to medium heat. Add the garlic cloves and sautee about 1-2 min then toss the anchovies in the pan. With a wooden spoon or heat resistant spatula, mash down the anchovies and stir to mix with the garlic and olive oil. You will essentially have a brown looking paste. Keep stirring and once the garlic starts getting golden in color, turn off the heat and set the skillet aside. Be watchful of your garlic because it can burn easily.
- The angel hair pasta doesn't take long to cook. Drain the pasta and toss back in the pot with half of your olive oil. Stir and add your anchovy mixture to the pasta and continue to stir. Drizzle in your olive oil until the pasta is coated but not soaking in oil (you may use the entire ¼c or just slightly under).
- Serve with freshly grated Parmesan cheese and enjoy!