Sunday, November 06, 2005

I love anchovy paste



Spanish-Style Linguini
Sunset Books Low-Fat Pasta Cookbook Copyright 1994

8 ounces dried linguini
1 jar (about 6 oz) marinated artichokes, quartered
2 cloves garlic, minced or pressed
1 tablespoon anchovy paste
1 can (about 2 ¼ oz) sliced black ripe olives, drained
½ cup chopped parsley
pepper
freshly grated Parmesan cheese

1. Bring 8 cups water to a boil in a 4-5 quart pan over medium-high heat. Stir in pasta and cook until tender to bite (8 to 10 minutes) or cook according to package directions. Meanwhile, drain marinade from artichokes into 1 ½ to 2 quart pan. Place over medium heat. Add garlic and cook, stirring often, until pale golden (about 3 minutes). Add anchovy paste, olives, and artichokes. Cook, stirring gently, until hot (about 2 minutes).
2. Drain pasta well and return to pan. Add artichoke mixture and parsley. Lift with 2 forks to mix. Transfer pasta to a large serving bowl. Offer pepper and cheese to add to taste.

Makes 4 to 6 servings.

This is so good! I love anchovy paste. I made this for my lunch but it would make a great side dish too. Or with a bit of protein added (shrimp, chicken, almost anything really) it would make an excellent main dish.

This unassuming cookbook is actually full of great recipes. Such a variety of flavors, and the recipes have just the right amount of complexity for me.

1 comment:

Nerissa said...

Hmmm! Thanks! I could use up a lot of left overs this way! I don't have the paste but I have a can of the little salty buggers. I guess that would work too. Thanks for inspiring me :)