Delicious Italian Spaghetti Recipe with Anchovy Sauce.
Basic Ingredients for Spaghetti with Anchovies
Spaghetti with Anchovies Sauce
Spaghetti with anchovy sauce like all simple, old fashioned Italian dishes, is essentially extremely economical and very delicious.
If your kitchen is stocked with basic Italian ingredients, you can put this tasty meal together in the time it takes to boil a pan of water (for the spaghetti)!
Once upon a time it was "poor man's food, but now it's "special- even for my family" says Gina.
Gina would know. About 60 years ago, along with thousands of other very poor people, she migrated to the suburbs of Rome from from the other side of Italy, from depressed Le Marche - driven by necessity and hard times- bringing her culinary traditions with her.
She and her family have made their small fortunes since then, built their own homes worked their way from being domestic helpers, gardeners, or builders to being the proud grandparents of offspring who are doctors, film costume designers and artisans (working with marble).
Spaghetti con le acciughe was once a necessary staple meal for Gina's family, and for those of her family she had to leave behind in Le Marche during those struggling- to-survive years. It was healthy; contained protein, vitamins and carbohydrates. It was simple to make on a small fire. It cost next to nothing.
It may prove to be a great staple for her new generation too. These are, once again hard economical times in Italy and everywhere. Nobody's job is safe. The old traditions of putting anchovies under oil are still going strong in Italy. In Gina's house, as in millions of Italian homes, the traditions don't die, ever. Hard times could always just around the corner. And if they aren't, well heck this food is just great.
Here is how she makes it.
INGREDIENTS FOR 2 PEOPLE:
2 packet of spaghetti
1 tin or glass jar of anchovies 45 grams.
Large handful of bread crumbs from yesterday's bread.
2-3 tablespoons extra virgin olive oil
2 cloves of garlic, sliced+ chopped not too fine.
4 tablespoons grated parmesan or pecorino cheese.
handful of finely chopped parsley.
chopped pepperoncino (cilli) to taste.
salt to taste.
Put a large pan of water on to boil. (approx 5/6 pints).
It's a good idea to pull the ingredients out on your kitchen table.
Make sure you have everything.
Chop and grate.
Set the table.
You probably won't have the time after. This is really quick to make!!
The Anchovies in Extra Virgin Olive Oil
Buying Tin Anchovies
You don't have to have put the anchovies in oil yourself.
Note - (If you feel like making them though, you simply wash from salty in vinegary tap water, dry well in paper towels, place in layers in a clean dish with extra virgin olive oil, a little garlic and parsley. Cover with olive oil. Will last for months).
Finely chop the garlic and pepperoncino.
Finely chop the parsley,
Grate the cheese.
Crumble the bread.
In the bowl you will be serving your pasta in squash the anchovies into a paste with a fork till mushed up.
HOW TO MAKE IT.
Your water is coming to the boil. Salt it.
When the water is on a rolling boil add the spaghetti. ( Look at the packet for the time it will take - between 8-10 minutes to cook. It MUST be aldente when you strained).
Put a large skillet on a moderately high flame. Add the olive oil.
When the olive oil is hot, toss in the garlic and the pepperoncino. (cilli)
Almost straight away, scrape the anchovy paste from the bowl and add to the garlic and mix without burning. (About 40 secs).
Add the bread crumbs.
Mix well for less than a minute.
Add the parsley.
When the spaghetti is cooked, quickly take a half cup of pasta water from the pan and set aside and
Strain the spaghetti. (into a nice clean sink)
Quickly pour the spaghetti into the skillet and mix the ingredients with a little of the water you have set aside. (You want it moist)
Add the grated parmesan and mix, mix, deftly mix.
Serve, (either from your skillet or from the nice nice warm pasta bowl you mushed your anchovies in)...
But please, don't waste time.
Buon apettito! Cheers Gina!
A tossed green salad would be perfect after this, something simple and fresh.
Gina's husband likes a glass of his own red plonk," something rough, not smooth", he says.
- Pasta Sauce Recipe With Ceci
Simple economic Pasta Sauce recipe made with Ceci the way Irma from ancient Rome made it, with just ceci(chick peas,)rosemary and olive oil.
- Tuscany tomato sauce with garlic for spaghetti, with onion for fettuccine!
A fresh Tuscan cherry tomato sauce for spaghetti is best with garlic. And onion is better in the sauce for fettuccine.
<a href='http://www.myfreecopyright.com/registered_mcn/WBK53-DGVW2-WDX2S' title='MyFreeCopyright.com Registered & Protected'><img src='http://storage.myfreecopyright.com/mfc_protected.png' alt='MyFreeCopyright.com Registered & Protected' title='Copyright Protected' width='145px' height='38px' border='0'/></a>
© 2011 Penelope Hart
More by this Author
A hearty, healthy recipe for cauliflower leaves which tastes delicious braised the Italian way in a tomato sauce ('in umido'). It's a tasty vegetarian meal, a saucy side dish with grilled meats and sausage and nice...
A fresh Tuscan cherry tomato sauce for spaghetti is best with garlic. And onion is better in the sauce for fettuccine - if you want to make genuine Italian pasta!
More than 220 versions of The Little Drummer Boy have been released around the world since it was first composed in 1928. After some some show biz hanky-panky in the 1940's-50's 'Carol of the Drum' (original title)...