Anchovy and Olive Pasta
Mediterranean Delight: Flavorful Anchovy and Olive Pasta
A taste of the Mediterranean! This anchovy pasta recipe is designed to awaken your palate. The savory depth of anchovies harmonizes beautifully with fresh ingredients, creating a truly special meal. It’s simple yet incredibly flavorful, perfect for home gatherings or celebrating special occasions.
Ingredients
- 160g Spaghetti
- 3 fresh anchovy fillets (or 1 tbsp anchovy paste)
- 10 cloves garlic
- 5 pitted black olives
- 8 mini cabbages (or Brussels sprouts)
- A small bunch of fresh Italian parsley
- 2 dried chili peppers
- 2 tbsp Olive oil
- Salt (for boiling pasta)
- A pinch of Black pepper
Cooking Instructions
Step 1
Peel the 10 cloves of garlic and slice them thinly into ‘coins’. This slow infusion will gently release their aromatic flavor into the oil.
Step 2
Wash the 8 mini cabbages thoroughly. Trim the ends and, if they are large, cut them in half. They will sweeten as they cook.
Step 3
Halve the 5 pitted black olives. Their briny saltiness will add a wonderful dimension to the pasta.
Step 4
Using scissors or a knife, finely julienne the 2 dried chili peppers. These will provide a subtle heat and a touch of smoky aroma.
Step 5
Bring a large pot of water to a rolling boil. Add about half a tablespoon of coarse salt and one tablespoon of olive oil. Once the water is boiling vigorously, add the 160g of spaghetti and cook for 9 minutes, which is one minute less than the package directions. Reserve about 1 cup of the starchy pasta water before draining.
Step 6
Heat 2 tablespoons of extra virgin olive oil in a large skillet over very low heat. Add the sliced garlic and cook gently, allowing it to infuse the oil without browning. Patience here is key for a delicate garlic aroma.
Step 7
Once the garlic is fragrant and just beginning to turn a pale golden color, add 2-3 anchovy fillets to the pan. Sauté for about 1 minute over low heat until they begin to break down and meld with the oil. (If using anchovy paste, add it at this stage.)
Step 8
Add the halved mini cabbages and the chopped black olives to the skillet. Stir and cook with the garlic and anchovies over medium-low heat for 2-3 minutes, until the cabbage begins to soften slightly and release its natural sweetness.
Step 9
Drain the spaghetti and add it directly to the skillet with the sauce. Pour in about 1/2 cup of the reserved pasta water. Toss and stir the pasta vigorously for 1-2 minutes over medium heat, allowing the starch from the pasta water to emulsify and create a light sauce that coats the spaghetti beautifully.
Step 10
Taste and season with salt and freshly ground black pepper as needed. Remember that anchovies are quite salty, so season cautiously. Just before removing from the heat, drizzle in another tablespoon of olive oil and toss quickly to give the pasta a glossy finish. This step adds extra richness and silkiness.
Step 11
Serve the pasta immediately onto warm plates. Garnish with freshly chopped Italian parsley for a burst of freshness and vibrant color. Enjoy your delicious Mediterranean pasta!
