12-7-17 Spaghetti with anchovies and Ciabatta crutons

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If you like anchovies you will love this dish.

I was cooking for myself tonight, so I decided to try something that I know would not be a favorite of Patience.  She appreciates “anchovies light” and I’ve been anxious to try a little “anchovies heavy”.

INGREDIENTS:

1.     Spaghetti – linguine or angel hair could easily be substituted

2.     Olive oil

3.     Garlic – 1 large clove pressed

4.     Anchovies – 4 fillets finely chopped

5.     White wine – about 2-3 tablespoons

6.     Red Pepper flakes

7.     Fresh oregano and tarragon

8.     Salt and black pepper

9.     Ciabatta bread cut into bite sized cubes

PROCESS:

Coat the bread in olive oil and toast on the stove top (or oven if you prefer). Set aside.

In a small bowl mix the anchovies, garlic and wine and cook in olive oil with the herbs and red pepper flakes until the achovies break down, in a skillet large enough to eventually accommodate the pasta.

Add the pasta to the skillet along with some pasta water and black pepper. and mix thoroughly. Serve with fresh herb garnish and the croutons.

COMMENTS:

If you love anchovies you will love this dish. All I can say is I loved it and can’t wait to do it again – the next time I’m alone.

With a sprinkling of salt, the croutons are a great snack with a glass of wine.

9-26…Aglio olio crudo with croutons

After yesterday’s homemade pasta I wanted something simple and swift, and Aglio olio crudo fits the bill. I’ve posted this before on several occasions, the last time being 9-10-11. The only new twist tonight was some toasted ciabatta bread croutons.

INGREDIENTS:

Angel hair pasta
Olive oil
Fresh basil, parsley, and oregano
Butter
Lemon juice


PROCESS:

Cut the bread into crouton sized pieces and toast in pan with butter and chopped basil and oregano. Place into small bowl and drizzle with lemon juice.

Place the cooked pasta in a serving bowl along with about 1/3 cup of the pasta water. Mix in olive oil, finely chopped parsley and basil, finely chopped garlic and the croutons.

COMMENTS:

This dish never lets me down…it is simple and tasty, and after you serve this you feel like you’ve done something special.

I thought of adding some kalamata olives to the dish but was afraid they would over power all the other flavors, so I placed some in a small bowl to be cautiously added to the dish. My concerns were well founded...they easily overpowered everything else.

PASTA QUEST DAY 4

5-5-11


Spaghetti with croutons, asparagus, and lemon

INGREDIENTS:

Italian bread cut into small cubes
Asparagus cut into ½ - 1” pieces
Olive oil
1 clove garlic
shallot, slice thinly
Juice from one lemon
Fresh parsley finely chopped
½ lb. spaghetti or angel hair

PROCESS:

While the pasta is cooking, heat olive oil and add garlic and shallots and
Remove when done, save the shallots and set aside. Under low heat add
Bread and remove when golden brown. Return the shallots to the pan and
Along with the asparagus and cook for 4-5 minutes (don’t overcook the
Asparagus.)

Add the pasta to the pan; mix in the lemon juice, parsley and breadcrumbs,
drizzle with olive oil, and salt and pepper to taste. Add pasta water if needed.
Serve with grated Parmesan cheese.

Options…red pepper flakes.

COMMENTS:

This dish was inspired by my lunches of ciabatta bread with asparagus, olive
oil and lemon juice. Patience and I both give this a 9. It was as delicious as it
Was simple to prepare.

The asparagus can easily be replaced with broccoli, broccolini, or even
Spinach.