Pasta Aglio e Olio with Anchovy and Limone - Get the recipe and see how it's made. This pasta is quick and easy to make. Perfect for a hot summer night or anytime!
When we created the Sunday Sauce Gourmet Gift Box for ēku Box, we wanted pay homage to sauces foundational role in Italian cooking. Our box is all about enjoying family and food. It brings those bright and satisfying flavors of the Mediterranean right to your kitchen. We included the ingredients and a recipe for pasta Aglio e Olio with Anchovy and Limone in the box.
Pasta Aglio e Olio is said to have originated in Naples. Popular because it's so quick to make, ingredients are usually at-hand in the Italian kitchen, and most importantly it's absolutely delicious. In this recipe we have added breadcrumbs and lemon, which make it even more wonderful! The briny character of the anchovies along with the acidity of the lemon gives this sauce a really lively flavor. We like to make our own breadcrumbs with a really good loaf of Italian bread. Using the homemade crumbs really makes a big difference. It adds a great texture and flavor to the pasta dish. The better the bread, the better the pasta dish.
This pasta is quick and easy to make. Perfect for a hot summer night or anytime!
Pasta Aglio e Olio is said to have originated in Naples. Popular because it's so quick to make, ingredients are usually at-hand in the Italian kitchen, and most importantly it's absolutely delicious. In this recipe we have added breadcrumbs and lemon, which make it even more wonderful! The briny character of the anchovies along with the acidity of the lemon gives this sauce a really lively flavor.
To a food processor – add half of the garlic cloves, homemade breadcrumbs and lemon zest. Pulse until combined. Season with salt and pepper.
Add 1⁄4 of the olive oil to a sauté pan. Heat. Add breadcrumb mixture and cook until golden brown. About 4 minutes. Remove from heat and reserve.
Bring a large pot of water to boil. Add sea salt and spaghetti. Cook according to package directions until al dente. Reserve one cup of pasta water.
Heat the remaining olive oil in a sauté pan. Add remaining chopped garlic, anchovies, and red pepper flakes. Sauté until garlic is lightly golden and anchovies break down, about one minute. Add lemon juice.
Add cooked pasta and toss well. Add one cup of reserved pasta water and butter. Toss pasta. Cook until half of the liquid is absorbed. Remove from heat. Add parsley and half of the breadcrumb mixture. Toss well. Top with remaining breadcrumb mixture and serve with Parmigiana Reggiano.
Homemade Breadcrumbs
To make the breadcrumbs use day old country bread. Grate on a box grater or add to the food processor and process until crumbs are a medium to small size.
Recipe Note
Serves 2 for dinner or 4 as a prima piatti or side dish.
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