Conquering the world one recipe at a time!

May 5, 2019

Garlicky Anchovy & Lemony Pasta

Sometimes (okay, most times) simple is best! When you’re taking an ingredient at its most pure peak state and allowing it to sing for itself by minimally altering it in a dish, you truly create something magical on a plate that makes you keep wanting more.

Spring is (finally) here, which gets me really excited about the farmers market and my CSA box! We’ll talk more about what is a CSA and why I love it so much in a different post… BUT! The farmers market really is one of my favorite places to go and shop. Not only am I able to support local farmers, but I also get to touch and smell the produce, as well!

By being able to do this, I am able to pluck peak ingredients off of the stands and into my cloth bag, take them home, and create a dish just like this one. I often have most of these ingredients on hand throughout the year… but when you can source the fresh garlic, lemons, and herbs at their peak, it takes this dish to a whole new level!

Not to mention, this dish literally comes together in less than 15 minutes, making it the perfect weeknight dinner. And, it’s super light and fresh, but jam-packed full of flavor allowing us to indulge guilt-free!

Garlicky Anchovy & Lemony Pasta

  • 1/2 Cup Breadcrumbs
  • 1 Tablespoon Oil
  • 1 Package of Your Favorite Long Pasta
  • 1 Lemon – Zest & Juice
  • 4 Cloves of Garlic, Minced
  • 2oz Freshly Grated Parmesan Cheese
  • 1/4 Cup of Fresh Basil, Torn
  • 2oz Canned Anchovies, Minced to a Paste
  • Red Pepper Flakes
  • Salt & Pepper

Let’s Get Started

  1. Heat 1 tablespoon of oil in a medium skillet over medium heat. Add the breadcrumbs and season with salt and pepper. Cook until golden brown. Set aside.
  2. At this time, start to cook your pasta according to the package. The biggest thing to remember, is to save at least 1 cup of the starchy pasta water at the end of the cooking time. Drain pasta but DO NOT rinse.
  3. In the meantime, turn a large skillet on medium heat. Add the anchovies with about 2 tablespoons of their liquid and a pinch of red pepper flakes and stir.
  4. Cook for about 2 minutes then add the garlic until it becomes nice and fragrant, about 2 more additional minutes.
  5. Stir in the pasta water, Parmesan cheese, lemon juice, and a pinch each of salt and pepper. Whisk until it all comes together. This should only take a few minutes.
  6. Remove from the heat and toss the pasta directly into the sauce.
  7. Add in half of the torn basil and lemon zest before mixing the pasta in with the sauce. Add more pasta water if needed.
  8. Transfer to a serving bowl and top with the remaining basil, lemon zest, and the breadcrumbs.

One of the other things that I enjoyed about this meal is the serving utensils I used. Check out that copper piece from Eric Dennis of Roundhouse Blacksmith! His pieces have become quite the talk of the table in our house! Check out the links below to see what else Eric has in his shop! There will be a feature blog about Eric and his company coming soon to The Hangry Diaries.
His Etsy Shop or- His Website

Don’t forget to use the hashtag #TheHangryDiaries and share your dinner with me!

Leave a Reply

Your email address will not be published. Required fields are marked *