I am sure that everyone has his favorite pasta dish and here is mine. It is simple to make and delicious. We make our own pasta, but you can use the store bought variety if you wish.
4 large cloves of garlic, sliced very thinly
1/4C of extra virgin olive oil
1 can of anchovies, chopped(stay with me here!)
3 T pine nuts
Black pepper to taste
Red pepper flakes to taste
3 T chopped parsley
Grated Parmigiano Reggiano
1 lb pasta e.g. linguine or capellini (homemade preferred)
1 T Salt for pasta water
I have all my ingredients prepared and at the range.
Bring pasta water and salt to a boil. At the same time, add olive oil to a large frying pan over medium-high heat. When hot, add garlic, pine nutsand anchovies (which will cook away and only add a salt taste). Add black pepper and red pepper flakes and reduce heat to low. Be sure not to burn the garlic.
Drain pasta and add to frying pan. If there is a little water left on the pasta, all the better.Turn pastato coat. You may need some of the pasta water if pan is too dry. Plate. Sprinkle with chopped parsley and generous amount of cheese. Do not addmore salt until you taste the pasta.
Serves 2-4.
I like it with a mixed greens andolivesalad, lemon juice andolive oil dressingandfreshly baked bread. Wines: Chianti, Merlot, Soaveor Verdicchio
4 large cloves of garlic, sliced very thinly
1/4C of extra virgin olive oil
1 can of anchovies, chopped(stay with me here!)
3 T pine nuts
Black pepper to taste
Red pepper flakes to taste
3 T chopped parsley
Grated Parmigiano Reggiano
1 lb pasta e.g. linguine or capellini (homemade preferred)
1 T Salt for pasta water
I have all my ingredients prepared and at the range.
Bring pasta water and salt to a boil. At the same time, add olive oil to a large frying pan over medium-high heat. When hot, add garlic, pine nutsand anchovies (which will cook away and only add a salt taste). Add black pepper and red pepper flakes and reduce heat to low. Be sure not to burn the garlic.
Drain pasta and add to frying pan. If there is a little water left on the pasta, all the better.Turn pastato coat. You may need some of the pasta water if pan is too dry. Plate. Sprinkle with chopped parsley and generous amount of cheese. Do not addmore salt until you taste the pasta.
Serves 2-4.
I like it with a mixed greens andolivesalad, lemon juice andolive oil dressingandfreshly baked bread. Wines: Chianti, Merlot, Soaveor Verdicchio