If some of you were or are choosy eaters, then you found yourself for sure in a situation of not even wanting to taste a dish when the combination of ingredients sounded strange?! Well, that happened to me a few times and one of those times was when I went for the first time to my mother-in-law’s house to lunch, she prepared pasta with anchovies… Oh my God… that was the first thought that crossed my mind… I spent my childhood in a small town on the island and my grandpa was a fisherman, but I wasn’t a big fan of seafood, until few years ago, but hey… Not anchovies… I thought that a big plate of Carbonara or Amatriciana would be just fine.
But I loved it. It was absolutely delicious!
It is a super fast recipe that is ready in only 10 minutes. You just need to add some olive oil and a garlic clove to a skillet, cook for a minute and add anchovies. When they melt you add cooked pasta, toss to coat and voila! As anchovies in oil are already salty, I think there is no need to add salt or parmesan cheese at all. So I tried it at home and it came out delicious. Then I wanted to try other combinations of pasta with anchovies and the one with green beans, tomatoes, corn and anchovies is my favorite. Anchovies have a pungent, fishy and salty flavor. I prefer oil-packed anchovies over the salt-packed ones, at least for pasta recipes. You can prepare it with any type of pasta, I chose Cellentani in hope that my son will eat some as he founds this form funny.
So, put your apron on and surprise someone with this super tasty pasta recipe. Don’t forget to share you tips and photos if you like in the comments section below.