Spaghetti con Acchiughe, Erbe e Limone

This month’s Cucina Italiana is dedicated to pasta, my kind of issue. They are all wonderful simple pastas, many of them from staples that you would have in your pantry, garden and fridge. This pasta was one of them and it was outstanding. The simplest ingredients, chopped, grated and mixed, no cooking and tossed with spaghetti. Packed with flavor, layering salty anchovies, fresh herbs and zesty lemon. This will be a pasta served regularly at my table.

Spaghetti con Acchiughe, Erbe e Limone

from La Cucina Italiana

  • Fine sea salt
  • 1/2 cup finely chopped flat-leaf parsley
  • 3 tbsp finely chopped basil
  • 1 tbsp finely chopped marjoram
  • 1 tbsp finely chopped flat anchovy fillets
  • 1 tsp finely chopped fresh chile pepper
  • 1/4 cup plus 3 tbsp extra-virgin olive oil
  • 1 lemon
  • 1 pound spaghetti

Bring a large pot of salted water to a boil.

Meanwhile, in a large serving bowl, combine parsley, basil, marjoram, anchovies, chile pepper and oil. Finely grate zest from lemon into bowl with herb mixture. Stir just to combine.

Cook pasta until al dente.Reserving 1/4 cup of the pasta cooking liquid, drain pasta. Add pasta and pasta cooking liquid to bowl with herb mixture; toss to combine well. Serve immediately.

One Year Ago: Gemelli with Grilled Sausage and Scamorza

~ by italicious on September 2, 2011.

2 Responses to “Spaghetti con Acchiughe, Erbe e Limone”

  1. I love pasta with anchovies so i’m sure I’d love this. The lemon zest sounds intriguing–must try!

  2. Perfetto! Grazie.

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