Garlic Anchovy Pasta
In Italian cooking, anchovies are extremely common. They don't add so much of a "fishy" taste as much as a salty, umami punch of flavor. For that, I always keep
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at giadzy.com.
Cooking tools:
- Nonstick skillet
- Grater
- Pot
- Colander
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 1 pound short pasta,
- 1/2 cup extra-virgin olive oil
- 1 tablespoon anchovy paste
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic (finely chopped)
- 5 cups baby spinach leaves (about 6 ounces)
- 1/2 cup panko breadcrumbs
- 1/3 cup freshly grated Parmesan
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