Description
While there's still lots of fresh basil around (like the plant that you bought in the spring) - try making this very easy and satisfying pasta! Don't be put off by the anchovies either. You'd be surprised at the depth of flavor they can add.
30 min
4
Servings
Ingredients
1
lb
fettuccine pasta
(cooked al dente per box instructions)
1/4
cup
extra virgin olive oil
1
can
anchovies packed in olive oil
(2 oz. can; rough chopped)
1/2
cup
fresh basil leaves
(sliced into thin ribbons)
1/4
cup
parmesan cheese
(grated)
6
clove
garlic
(minced)
1/2
tsp
red pepper flakes
salt
fresh ground black pepper
Prep Time:
30 min
Total Time:
30 min
Instructions
Cook pasta, reserving some of the cooking water. In a large shallow pan, heat the olive oil over medium-heat and add the garlic, cook for about 30 seconds, then add the red pepper flakes, the chopped anchovies, and a little bit of oil they were packed in. Add the cooked pasta, basil and toss. Drizzle in a small amount of the pasta water to create a loose sauce. Season with salt and pepper and top with the Parmesan cheese - serve immediately.
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Source:
Chef Michi Watarai
