The Honest Palate

My Anchovy Experiment

I’ve never thought to cook with anchovies before because I never think about anchovies. This is because:

• I don’t eat very much fish/seafood, as I usually keep a vegetarian diet.
• They don’t look very appetizing.
• Fish in a can?

I can remember my grandmother eating anchovies in her kitchen, directly from the can. I’m sure I’ve eaten anchovies before, in sauces or as an ingredient in a dish at a restaurant, but I couldn’t have told you what they tasted like. 

So oddly enough, when I saw this recipe in the New York Times for pasta with anchovies, I knew I had to make it.  It just sounded so delicious, and DIFFERENT.  I’m sick of everything, lately.  So began my anchovy experiment….

Midnight Pasta (via the NYTimes)

• 1/2 pound spaghetti
• 3 tbsp olive oil
• 4 garlic cloves, roughly chopped
• 4 anchovy fillets, rinsed and chopped
• 1 tbsp capers, rinsed and chopped
• 1/2 tsp red pepper flakes
• 2 tbsp of chopped parsley
• salt

Method:

• Cook the pasta until al dente.  While cooking, heat the oil in a sauce pan, and add chopped garlic. Cook for 1 minute.  Add anchovies, capers and red pepper flakes and cook for another minute.

• Drain pasta, add anchovy mixture and top with parsley.  

I added some grated parmesan on top.  I also completely forgot the parsley and didn’t realize until I was putting the leftovers in the fridge.  I’ll put some on when I eat the rest tomorrow night.

The verdict:  I’d call this a great “beginners anchovy dish.”  The flavor is subtle, but you can taste them just enough.  I felt like I made something fancy with just a few ingredients and in 20 minutes flat.  Tonight anchovies made my dinner exciting!