New York Times Anchovy Pasta

Season with salt and pepper and cook stirring occasionally until falling apart 810 minutes.

New york times anchovy pasta. Put the oil in a deep skillet and turn heat to medium. Add the spinach and 34 teaspoon salt and. A little like pesto the garlicky sauce coats the rigatoni in a bright green purée flecked with darker bits of chopped parsley.

With a few basic staple pantry items a true feast can be ready in minutes. Drain reserving 1 cup pasta cooking liquid. Good spaghetti good olive oil garlic and a little red pepper are all you need plus some anchovy and capers if you have them.

Add the anchovy paste red pepper flakes and garlic. And the smell of pasta boiling is a heady cheap thrill. Cook until aromatic 2 minutes.

Meanwhile heat oil in the largest skillet you have. Heres the recipe adapted from the New York Times I had to steal their photo too. Throw in the tips and cook for 30 seconds more.

If youre feeding a crowd it doubles or triples beautifully. Kelp a hardy seaweed sold fresh frozen or dried gives this lemony pasta dish a salty depth thats also extremely nutrient-dense. Meanwhile heat butter in a large skillet over medium heat.

Cook anchovies and garlic stirring often until anchovies are broken down and garlic is soft about 4 minutes. By Melissa Clark for the New York Times. Add chiles and a pinch of salt and toast until golden.