Whenever we are in the mood for something quick and really good, this pasta is what we think of. It is about as simple as it gets, and once the pasta is cooked, dinner comes together in just a few minutes.
Over time, this recipe has become one of our staples, and it easily could be one of yours too. If you usually have anchovies, pasta, olive tapenade, garlic, and cheese in your pantry, you are never more than ten minutes away from a solid, satisfying meal.
Notes
We use the olive tapenade from Spread mmms, because its intense flavor works extremely well with pasta. It also has a little kick, which we really like and which adds extra depth to the dish.
When it comes to anchovies, it is very much a matter of personal preference. You can chop them coarsely or mash them completely. We are big fans of anchovies and do not mind larger pieces. The best ones for this dish are the flat, salted anchovies that are darker in color and often sold in small jars or tins.
For pasta, we find that spaghetti works best, as it distributes the cheese evenly throughout the dish, but other pasta shapes will work too.
As for cheese, most hard Italian cheeses are fine, but our top choices are Parmesan or Grana Padano.
If you feel like tweaking the flavors, you can add a teaspoon of lemon juice to the pasta and finish with a little finely grated lemon zest. A pinch of chili flakes is also great if you like a bit of heat.
Recipe: Spaghetti with Spread-mmms Olive Tapenade and Anchovy
2
servingsIngredients
Spaghetti
¼ cup olive oil
2 cloves garlic
6 anchovy fillets
½ cup parmesan cheese
1 tea spoon Spread-mmms olive tapenade
1 teaspoon finely chopped parsley for garnish
Directions
- In a large pot of boiling salted water, cook the spaghetti according to package instructions, but one minute less to avoid overcooking.
- While the spaghetti is cooking, crush the garlic by placing the peeled garlic clove on a cutting board. Lay the flat side of a wide-bladed kitchen knife over the clove and press down firmly with the palm of your hand until the garlic is crushed.
- Drain the spaghetti, but save a bit of pasta water in a cup.
- Heat the olive oil in a large skillet over medium heat. Add the crushed garlic cloves and sauté until golden, but not browned, about 1-2 minutes.
- Add the cooked spaghetti to the skillet with the anchovy oil mixture. Toss to coat the pasta evenly.
- Add the olive tapenade, grated Parmesan cheese, and a few tablespoons of the pasta water to help create a silky sauce. Toss well to combine.
- Add salt and pepper to taste. Be careful with the salt, as the anchovies and tapenade are already salty.
- Divide the pasta between two plates. Garnish with finely chopped parsley and extra grated Parmesan cheese if desired. Serve immediately.
Spread mmms Delicious Olive Tapenade with Garlic and Rosemary is one of those pantry staples we keep coming back to. It is made by our friend Rebecca, whose passion for really good food shines through in everything she does, and this tapenade is quite simply the best we have tasted.
It has a subtle kick that gives it character without overpowering the dish, and it is not a dip style tapenade meant to be eaten on its own. Think of it more as a seasoning. A small spoonful is enough to add depth, saltiness and that extra yum that makes simple food taste finished.
We love using it for wine and cheese pairings, on grazing boards, spooned over roasted meats, or stirred into rice or bean dishes that need a little lift. It comes in a glass jar with a generous amount, and since a little goes a long way, it lasts surprisingly long.
These are the anchovies we reach for when we want something really special. Fishwife Cantabrian Anchovies are described as the richest, butteriest anchovies, and they come in a convenient 3 pack so we always have a tin ready for quick upgrades in the kitchen.
They’re responsibly sourced from Europe’s first and only MSC certified sustainable anchovy fishery, then hand packed on the Cantabrian coast by a third generation, family owned cannery. The anchovies are semi preserved through a 12 month salt curing process, then packed in premium Spanish extra virgin olive oil sourced directly from farmers in Northern Spain
