Spaghetti with Anchovies
I got this recipe - sort of - from a video I saw of Jacques Pépin. It’s basically what he makes here: https://www.youtube.com/watch?v=s78ExRgrto4&t=5s
But, I don’t use the Microwave like he did. And, I added Arugula, because why not.
I put a graphic in the video, but I’ll also mention it here: I wouldn’t recommend using Anchovies with Capers like I did. It was a little too salty. But the thing here is… Jacques Pepin used an entire can in his recipe… so I decided to as well! I think you should give it a try.
Another note: The key here is to use as little water as possible to cook that pasta. You want to end up with a thick, thick pasta water, so you can add it as a sauce at the end. You’ll see in the video, I drain the water at the end as normal, but I only end up with about 1 cup of water that comes out. And it’s super starchy.
Ingredients
200g Spaghetti cooked in only 4 cups of water
2oz Anchovies
Olive Oil to taste (but don’t be shy… use like, 1/4 cup)
3 cloves Garlic
Arugula to taste
Salt to taste
Garnish with Oil and Cheese
