| |
1
medium handfull flat leaf (Italian) parsley leaves
(removed from stems)
1 T capers, drained
4-6 cloves garlic, coarsely chopped
2-4 anchovy fillets (best are large, whole
anchovies canned in brine, properly cleaned; of course you can use
the smaller ones canned in oil [use more], or those in a jar in
brine[saltier])
1 t chili flakes
5 T olive oil
suitable amount cooked pasta (penne rigata or fusilli
are best)
3 T grated parmesan or pecorino romano cheese
fresh-ground pepper (salt only with great caution)
|
|
 |
|
- Medium
chop parsley and capers and set aside.
-
Put oil into MEDIUM skillet.
-
When oil is heated, add garlic, chili flakes, and achovies.
-
Reduce heat to LOW and saute mixture until garlic has become slightly
golden but NOT BROWN and anchovies have been broken up; be VERY
CAREFUL not to crisp the garlic.
-
Meanwhile, cook pasta, timing to be done when the mixture is
ready.
-
Drain pasta and add to skillet.
-
Add caper/parsley mixture along with the cheese and toss together
in the skillet; serve immediately, adding cracked black pepper
to taste; this dish should not need any salt.
-
I make this as a stand-alone dish with a salad, but it makes a
very nice pasta side with fish or chicken cooked more elaborately,
but with different seasoning.
- (SOME
Italians insist that anchovies and parmesan are never used together,
but this is a free country....)
adapted from Nick Stellino
|
|
