Fast forward to dinner - it didn't look "picture perfect" like most things we've made before, the anchovy disintegrated into the pasta
and nobody would even know it's there, BUT ~please hold me~
IT WAS SO GOOD????
Mid-way into the pasta, we knew we needed this on the site. So here it is.
If you're put off by how it looks or how it sounds like its lacking,
Your body is not prepared for the flavours.
Less is more for this recipe. The key point of this is, of course, the Anchovy and the Olive Oil.
The simpler the dish, the more important it is to have quality items because they will hard carry the dish.
Please: use this Anchovy or an Anchovy that you have tried and love, and use an Olive Oil that is legit (like the Madranova Nocellara). We think this is a good time to start using (good) olive oil.
Anchovy Pasta, 2 Pax
Ingredients:
Pasta of your choice (we recommend Spaghetti), for 2 pax
Mandranova Nocellara Olive Oil, 3 tablespoons
Ortiz Anchovy, 1 tin
Minced Garlic (approx. 4 garlic cloves, or 1.5 tablespoons)
Peperoncino / Chopped Chilli Padi / Chilli Flakes (optional), to taste
Steps:
1. Boil Pasta in well-salted water until 3/4 al dente, strain and set aside.
2. If you can multi-task, while pasta is cooking, heat separate pan with olive oil then add minced garlic and fry on medium heat without letting it brown.
3. Pick the anchovy from the tin, DO NOT THROW AWAY THE OIL!!!!!!!!!!! Add Anchovy to pan and chilli/peperoncino (optional) and mix well for approx. 30 seconds.
4. Add drained pasta to pan, add 2 tablespoons of the oil from the Anchovy Tin. Mix well. The Anchovy will disintegrate at this point, don't worry - it is meant to be like this.
(Note: you might have noticed that there's no salt added at all. It is salty enough. You can try it. If it is too salty, you can add a bit of pasta water. If it is not salty enough, add salt to taste.)
5. Once pasta is evenly coated with oil, stop heat and serve. You can sprinkle chopped parsley if you like, or you can serve it as is.
It looks like Naked Pasta (meaning there's nothing in it), but the flavours will surprise you.
Side Note: The next time we make this, we'll throw in some peeled shrimps for the extra protein. We'll throw them into the pasta pot while the pasta is cooking, then add it to the pan with the pasta later.