Spaghetti with mushrooms and Pesto Genovese (Liguria)
15.11.2018Spaghetti with tuna and olives
28.11.2018
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Spaghetti with anchovies
This recipe we found in the old cookbook "La Cucina Regionale Italiana".
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Votes: 1
Rating: 4
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Instructions
Preparation
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Grate pecorino / parmesan cheese.
Rinse the parsley, dry. Cut in small pieces.
Cooking
Pour 2 tablespoons of olive oil into a small frying pan, heat it, add a pinch of red pepper and anchovies. Simmer the contents over low heat until the anchovies dissolve. Add breadcrumbs to the frying pan and fry until crisp.
Pour water in the pan for cooking pasta and set on fire.
Put spaghetti to boiling salted water in a pan.
IMPORTANT: the time of cooking pasta should be according to the instructions, without 1 minute cooking - al dente.
Be sure to note the time of cooking.
In our case, spaghetti must be cooked for 9 minutes according to the instructions, therefore, we cook them for 8 minutes.
Spaghetti are ready, drain the water.
IMPORTANT: to remain a small quantity of water in which the pasta was cooked.
Put spaghetti into the frying pan together with the contents, mix well.
We advise you to add some water in which spaghetti was cooked. Stir ones more, 30 seconds - our pasta is ready.
Pasta assembly:
- put spaghetti in a large deep plate;
- sprinkle with finely chopped parsley and pecorino cheese (parmesan) on top.
Enjoy your meal! Buon appetito!
