Anchovy pasta was traditionally served at our Christmas Eve dinner when the Italian people don't eat meat until Christmas Day. The tradition is called the Feast of the Seven Fishes.
I have seen a recipe that calls for Italian Bread Crumbs tossed in as you mix the spaghetti. This sounds like a great addition to the recipe that Nunny taught me one Christmas Eve.
Another variation that I've seen is a broccoli and anchovy pasta. Made similarly but the overpowering salty taste is diluted by the broccoli.
I think if I were to make it again, I would not only add the seasoned bread crumbs but the broccoli too.
I'm not fond of this dish because the anchovy makes the pasta too pungent for my taste. If you like anchovy though I'm sure you will find this pasta both filling and different. I made this every year for Bear's Dad who loved it. As Bear's Mom used to say, "Try it -- You'll like it."
- 1 tin anchovy fillets
- olive oil
- 1 lb. Spaghetti, I prefer thin
- Prepare your pasta in boiling to a dente′ while you are cooking the anchovy fillets. Be sure to not overcook the pasta. When a fork cuts through the pasta easily it is ready.
- Cover the bottom of an iron skillet with olive oil. Saute the anchovy fillets until they fall apart into small bits. The addition of minced garlic adds to the flavor
- Drain the pasta. Add the anchovy fillets and oil into the pasta and use 2 forks to toss the pasta to mix the cooked anchovy thoroughly and to coat the pasta.