BASIC GARLIC AND OIL SAUCE FOR PERFECT PASTA (RACHAEL RAY)
If you like pasta, you're going to LOVE this recipe from Everyday With Rachael Ray's magazine (Oct '09). She has a "secret ingredient" that adds an unexpected zest to the ordinary ingredients: anchovies. She notes in her recipe that " even if you think you don't like anchovies, you should try this recipe--it'll change your mind." Further, she points out that "once you heat anchovies, they stop tasting like fish and start tasting more like salted nuts." So: try it, you'll like it! If you must, don't say anything to the diners--and ask them if they like it, before you reveal the "secret ingredient."
Provided by Debber
Categories One Dish Meal
Time 20m
Yield 1 pot of pasta, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring a pot of water to rolling boil, then add spaghetti.
- While that is working, heat anchovies with oil in a large skillet over MEDIUM heat. The anchovies will "melt" in the oil, use the tip of your spoon to break into small pieces.
- Lower heat and add garlic pieces and pepper seasonings; let garlic cook in anchovy oil, stirring frequently . . . watch carefully to avoid garlic over-cooking!
- When pasta is almost "al dente," dip out one cup of the water, and pour into the pan with the anchovy-garlic; stir in, then add parsley; set aside.
- Drain water from pasta; dump into warmed bowl, pour sauce over pasta, toss for ONE MINUTE.
- Serve immediately.
- ALTERNATIVE ADD-INS:
- Finely chopped broccoli instead of parsley.
- Bacon crumbles -- mmm!
- Use orecchiette pasta (bowl/shell shapes), then add 8 oz. sausage with the garlic, 2°C broccoli rabe; cook until sausage is no longer pink.
- Use fusilli (curly pasta) instead of spaghetti. Then: How about 2 teaspoons thyme & oregano with the parsley; once the garlic is cooked, add 2 thinly sliced jarred roasted red peppers. Pretty!
- Seafoody Linguine: Once the garlic is cooking: add 3 doz littleneck clams, cover skillet, steam until clams open (about 5 minutes) -- or if you live far from a fresh seafood market (like me!), use 3 or 4 cans of clam meat, skip the steaming part and go right to the table!
Nutrition Facts : Calories 380.4, Fat 10.7, SaturatedFat 1.6, Cholesterol 3.4, Sodium 162.5, Carbohydrate 58.8, Fiber 3, Sugar 2.2, Protein 11.8
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