Anchovy Pasta

Thirty-minute pasta — five ingredients, no tomato and a sauce that makes everyone at the table ask what's in it. The anchovies dissolve. The Preserved Meyer Lemon Paste does the rest.

Feeds four.

Need

¼ cup great tasting olive oil 

2 oz. can anchovy filets in oil 

6 garlic cloves, minced 

1 tsp crushed red pepper 

2 tsp. If & When Preserved Meyer Lemon Paste 

1 lb fresh pasta such as Ferrazzani Bucatini, a thick, straw-like pasta with a hollow center that pulls the sauce in with every bite

½ cup minced Italian parsley 

½ cup Pecorino Romano, grated 

(No salt or black pepper is needed)

Do

Bring a gallon of water to a boil. Add two tablespoons of sea salt. Heat olive oil in a 12" skillet over medium heat. 

Add the anchovies with their oil and mash with a spatula until broken down. Stir in the garlic and red pepper for two minutes, then turn off the heat. Add our Preserved Meyer Lemon Paste.

Cook fresh bucatini for 2–3 minutes until just shy of al dente — it finishes in the pan. Turn the sauce skillet back to low. Transfer pasta to the skillet with a spider, reserving the pasta water. Coat the pasta with the sauce.

Stir in the Pecorino Romano and about a cup of pasta water until a creamy sauce forms. Add the parsley and stir to combine.

Serve in wide, warmed bowls with extra Pecorino Romano and red pepper flakes. A crisp, chilled white wine alongside.

 

Adapted from a recipe by food blogger Don Grogg, who cooked this dish with If & When Preserved Meyer Lemon Paste and Ferrazzani pasta.