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Tuesday, March 13, 2007

Anchovy Penne recipe

This is not just for anchovy lovers - you'll be using the fish mostly for its saltiness, so those who always object to this delicious food may not even notice.

Anchovy Penne

1 lb Penne rigate
4 ounces anchovy fillets in oil, removed form oil, reserving some oil
ΒΌ cup olive oil
2 tbs. parsley, chopped, to taste
3 cloves garlic, chopped
black pepper, to taste
Parmiggiano, grated, to taste
Boil the pasta per packaging instructions. Drain.

Add about 3 tbsp of olive oil to the same pot and lower heat to medium-low. Add the anchovy fillets and stir, breaking them up some until they get very soft (about 1 minute). Add the garlic and stir.

Add the penne and stir to coat. Remove from heat, add more olive oil (to taste), add the parsley and black pepper, and stir some.

Serve immediately with grated cheese.

MacGourmet recipe file

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