Flavorful & Easy Anchovy Oil Pasta
Flavorful & Easy Anchovy Oil Pasta
How to Make Delicious Anchovy Oil Pasta Recipe
Making anchovy pasta might sound daunting, but it’s actually as simple as Aglio e Olio! Anchovies are like a fermented anchovy sauce, similar to Korean fish sauce, and their unique salty charm adds a wonderful depth of flavor to pasta. This recipe will guide you through creating a delicious and easy anchovy oil pasta.
Ingredients- Linguine pasta, for 1 serving (approx. 100g)
- Anchovy fillets, 2-3 pieces (adjust to taste)
- Olive oil, 6-7 Tbsp
- Garlic, 7 cloves (thinly sliced)
- Dried chili flakes (peperoncino), 6 pieces (adjust to taste)
- Fresh Italian parsley, 1 bunch (leaves only, chopped)
- Dry white wine, 3-4 Tbsp
- Parmesan cheese block (grated, to taste)
- Lemon, 1 wedge (for freshness)
- Sun-dried tomatoes (optional, for extra flavor)
Cooking Instructions
Step 1
First, bring a large pot of water to a rolling boil. Add a pinch of salt to the water. Once boiling, add the linguine pasta and cook it for 1-2 minutes less than the package instructions, aiming for ‘al dente’. Reserve about one ladleful of the pasta water before draining.
Step 2
Prepare the aromatics for your pasta: thinly slice the garlic cloves. Finely chop the leaves of the fresh Italian parsley, discarding the stems.
Step 3
Heat about 4 tablespoons of olive oil in a pan over medium heat. Add the sliced garlic and sauté gently until it becomes fragrant and lightly golden. Be careful not to burn the garlic, as it can turn bitter.
Step 4
Once the garlic is lightly golden, add the dried chili flakes (peperoncino) and continue to sauté for another minute until fragrant. This infuses the oil with a gentle heat.
Step 5
When you can smell the fragrant garlic aroma, it’s time to add the anchovy fillets to the pan.
Step 6
You don’t need to chop or mash the anchovies beforehand. As they cook in the olive oil with the garlic and chili, they will naturally break down and meld into the oil, creating a flavorful base for your sauce.
Step 7
Once the anchovies have softened and infused the oil, pour in the dry white wine. Let it bubble and cook for about a minute, allowing the alcohol to evaporate while the wine deglazes the pan and adds another layer of flavor.
Step 8
Add the cooked linguine pasta directly into the pan with the anchovy oil sauce. Toss well to ensure the pasta is evenly coated with the flavorful sauce.
Step 9
Add about a ladleful of the reserved pasta water to the pan. This starchy water will help emulsify the sauce, making it cling to the pasta beautifully and adding a lovely velvety texture.
Step 10
Continue to toss and stir the pasta, allowing it to absorb the sauce. If you’re using sun-dried tomatoes, add them now. Season with salt and freshly ground black pepper to taste. For an extra touch of richness, grate some Parmesan cheese directly into the pan.
Step 11
Using tongs or chopsticks, gently toss the pasta to evaporate some of the excess liquid. Cook until the oil sauce is just coating the pasta, creating a luscious, glossy finish. Turn off the heat before it becomes too dry.
Step 12
Add half of the chopped Italian parsley to the pan and toss it through the pasta. Reserve the remaining parsley for garnishing.
Step 13
After turning off the heat, gently toss the pasta with tongs. This final step allows the pasta to absorb any remaining sauce, resulting in an even more delicious and integrated dish.
Step 14
To serve, twirl the pasta and place it elegantly onto a plate. Arrange the cooked garlic slices and sun-dried tomatoes around the pasta. Sprinkle with the reserved Italian parsley, and grate more Parmesan cheese over the top. Finish with a wedge of lemon and a drizzle of about 1 tablespoon of fresh olive oil for a vibrant, restaurant-worthy Anchovy Oil Pasta.
