I've previously shared the joys of no-time AOP spaghetti. This is another consecrated version of them, called "del Re" (which means "of the king") because it also features anchovies. Personally, I've tried cooking more than just this pasta recipe using anchovy fillets from the jar, and I just love it. You don't have to use a lot to give strong salty flavor 2 or 3 per serving is quite enough, and they melt just as soon as you put them in the hot pan, infusing the whole dish with yumminess.
Imagine that, combined with the other flavors the aglia e olio already has: garlic and chili. All sizzled in extra virgin olive oil. I'm getting hungry as we speak.
Recipe source: here.
Last year: Mini poppy seed croissants (savory).
Two years ago: Glazed duck with orange sauce and vegetables (French-style).
Three years ago: North Croatian deer goulash.
Four years ago: Scottish cardamom griddle scones with butter and honey.
Ingredients (for one serving):
- 100 g spaghetti (I used wholemeal)
- 4 tablespoons olive oil
- 2-3 garlic cloves
- 1/2 of a red peperoncino chili
- 3-4 salted anchovy fillets
- freshly ground pepper to taste (optional)
Cook the spaghetti according to package instructions. Heat the oil in a pan and add the sliced garlic and chili.
After 2 minutes, add the anchovy fillets.
Stir a bit until they melt in the pan. Add the cooked and drained pasta and mix well.
Transfer to a serving plate. Decorate with a bit more anchovy, if you want. Sprinkle pepper on top. It's done, dig in! :)
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