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!
Check out our Sunday Sauce Gourmet Gift Box and send a gift of sauces to someone you care about.
Pasta Aglio e Olio with Anchovy & Limone
Paula - eku 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.
1/3 cup basil olive oil
4 garlic cloves, finely chopped
1/4 teaspoon red pepper flakes
6 anchovy filets, chopped
1/2 pound spaghetti
2 tablespoons chopped fresh Italian parsley
1 cup homemade breadcrumbs
1 teaspoon finely grated lemon zest
freshly ground black pepper
1 tablespoon fresh squeezed lemon juice
2 tablespoons unsalted whole fat butter
1 cup reserved pasta water
Parmigiana Reggiano cheese
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.
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.
Serves 2 for dinner or 4 as a prima piatti or side dish.
Check out our Sunday Sauce Italian Gourmet Gift Box and send a welcome gift to someone special -eku Box.