Pâtes aux anchois - Philippe Chevrier Chateauvieux avec Mike Coppens Coppens Clovis & Co.

anchovies

🥗Healthier: capers

💰Cheaper: canned sardines

Canned sardines provide a similar umami flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile.

parsley

🥗Healthier: spinach

💰Cheaper: cilantro

Spinach adds nutrients while being cost-effective.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili can provide a similar heat with more flavor.

Boil water in a large pot and add salt.

Cook pasta according to package instructions until al dente.

While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.

Add minced garlic to the skillet and sauté until fragrant, about 1 minute.

Add anchovies to the skillet and cook, stirring, until they dissolve, about 2-3 minutes.

Stir in red pepper flakes and cook for another 30 seconds.

Drain the pasta, reserving a cup of pasta water.

Add the cooked pasta to the skillet with anchovy mixture.

Toss to combine, adding reserved pasta water as needed to create a sauce.

Stir in chopped parsley and lemon zest before serving.

Season with black pepper to taste.

Cooking Techniques

Spice Level:

Allergens