Garlic Anchovy Pasta
Category
main
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
-
1 pound short pasta,
- 1/2 cup extra-virgin olive oil
-
1 tablespoon anchovy paste
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic (finely chopped)
- 5 cups baby spinach leaves (about 6 ounces)
- 1/2 cup panko breadcrumbs
-
1/3 cup freshly grated Parmesan
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
- In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.
- In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese. Add in the reserved pasta water, if needed, to loosen the pasta. Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.
Nutrition
Nutrition
- per serving
- Calories
- 495
- Carbs
- 62 grams
- Protein
- 14 grams
- Fat
- 21 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 6 milligrams
- Sodium
- 251 milligrams
- Fiber
- 3 grams
- Sugar
- 3 grams
2 comments
Never tell people, especially Americans, that you have used anchovies “before” they try and eat the dish. It’s a necessary white lie in this country of food closed-mindedness. After they have eaten and enjoyed it, tell and surprise them. They’ll be shocked but hopefully have a more open mind. I have done this throughout my life in the states, and it has worked every time. A first generation Italian-Italian-American from Napoli and Firenze. 😊
Giada, is there something you’d recommend in place of the Anchovy Paste or Anchovies??? I was going to make this for my sister, but she said a HUUGE NO to the Anchovy. Thanks Gurl