Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED

anchovies

🥗Healthier: canned sardines

💰Cheaper: canned tuna

Canned sardines provide a similar umami flavor, while canned tuna is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative, while pecorino is a less expensive cheese option.

Boil water in a large pot and add spaghetti to cook for 11 to 15 minutes, depending on desired doneness.

Crush 3 cloves of garlic and remove the shell.

Cut the garlic in half and measure about 1.5 tablespoons of crushed garlic.

Test the heat of half a jalapeno pepper before adding it to the sauce.

In a bowl, combine 2 ounces of anchovies, 2 tablespoons of olive oil, and 2 tablespoons of parmesan cheese to make the sauce.

Microwave the sauce mixture for 1 to 1.5 minutes to cook the garlic.

Reserve about half a cup of pasta cooking water before draining the spaghetti.

Drain the spaghetti and add it to the bowl with the sauce, stirring to combine.

Let the pasta sit for 5 to 6 minutes to absorb the sauce and water.

Top with chopped parsley and a dash of olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens