Anchovy & Garlic Pasta
Anchovy & Garlic Pasta
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Votes: 1
Rating: 5
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Lot of room for changes as you see fit. I made this last night on 14 Aug 2016, very nice flavor but nothing to write home about. I made this again on 1 Nov 2016 and modified the recipe to reflect new findings, less oil and used Fettuccine pasta, much much better.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Anchovy & Garlic Pasta
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Lot of room for changes as you see fit. I made this last night on 14 Aug 2016, very nice flavor but nothing to write home about. I made this again on 1 Nov 2016 and modified the recipe to reflect new findings, less oil and used Fettuccine pasta, much much better.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Fettuccine that I buy, and all brands that I have seen here, the pasta is in little spirals in the package. I normally use 2-3 spirals for 2 servings. This is a 250 gram pack that has 6 spirals, this is imported from Italy and is surprisingly low cost. One spiral is about 40 grams.
  2. Cook pasta in a pot of boiling water until just tender, about 5 minutes, drain well, and set aside.
  3. Heat a heavy non-stick skillet over low heat, add the garlic and open the tin of anchovies and dump the contents into the pan, season with black pepper to your liking, use a spatula to break up the anchovies a bit most will basically melt into the olive oil and cook until garlic just begins to color, 3-5 minutes.
  4. Add the pasta and mix to coat the pasta well and heat through, remove from heat. This is 2 spirals of pasta used.
  5. Garnish with fresh chopped parsley and grated Parmesan cheese if desired. A a green salad on the side would be good with this.
Recipe Notes

The anchovies cost me 125 Baht per 47 gram tin. For 2 servings, this is about $1.84 per serving. The cost is due to imported anchovies. Overall not a bad price for a once in a while meal.

This recipe screams of changes that you can make to dress this up anyway you wish to fit your taste. Think chopped spring onions, fresh chopped basil, sliced mushrooms such as Shiitake or King Oyster, cubed chicken, Italian sausage, etc.

Adapted from an internet recipe.

  1. I made this again on 1 Nov 2016, used Fettuccine pasta and reduced the oil to what is just in the tin, world of difference, this is a keeper, not low cost but certainly a great once in a while meal.

  2. I made this on 14 Aug 2016 exactly as written, great flavor, not an over powering taste from the anchovies. When I make this again, I will add some cubed chicken, maybe even some spinach. Overall, very good.

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