101 Simple Meals: #96
Description: “A Roman classic: In lots of olive oil, lightly cook lots of slivered garlic, with six or so anchovy fillets and a dried hot chili or two. Dress pasta with this.”
Notes: I had more than six fillets from the tin I opened earlier in the week, and I was wary of putting them all in, but I figured it couldn’t hurt.
We all sat down to eat this and after a couple bites, I looked up and said, “Well, here’s something I never thought I’d ever say: I really think this could use more anchovies.”
I gave it about half a lemon’s worth of juice for an acid note, because I think everything tastes better with a little acid, and other than needing a few more anchovies, this was really great.
Rating: She may not look like much, kid, but she’s got it where it counts.
2 Comments
Jennifer
Num Num Num.
Damn you.I want pasta now.
One of my favorite side dishes is to take hot pasta, and mix a splash of olive oil with some butter and freshly grated parmesean and ground pepper.
Its 9pm….um….*HAVE to go to bed*
Leisureguy
I read somewhere recently the advice to always buy anchovies in glass jars, and always skip those that are canned. I haven’t done a side-by-side taste test, but I did start buy the jarred anchovies, which are easy to find. They’re also handy in that you can put the lid on and save some for later.