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Garlic Anchovy Pasta 

Carter Family Recipes

In Italian cooking, anchovies are extremely common. They don’t add so much of a “fishy” taste as much as a salty, umami punch of flavor. For that, I always keep anchovy paste,oilorfiletson hand to give pasta dishes like this a boost of flavor.

This is a great pasta that I consider a “pantry pasta” – you can use virtually any greens you have on hand, whether it be arugula, baby kale, or the called-for spinach. It’s the kind of dish I almost always have everything on hand to throw together.

I love the kick of heat that the red pepper flakes give this dish, but if you’re not partial to spice, start with a smaller amount.

Ingredients

  • 1 pound short pasta, such as Fiorentini, Strozzapreti or Farfalle
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon anchovy paste or 4-6 anchovy filets diced small, such as Armatore
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cloves garlic finely chopped
  • 5 cups baby spinach…

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Author: Whipped Owl

Writer Musician Historian Sportsman Loner

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