| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 14g | 2g | 45g |
| sugars | fibre | protein | salt |
| 3g | 3g | 12g | 0.75g |
There is something enchantingly home-like about the sizzle of garlic and anchovies in olive oil, a smell that takes me back to sunny days spent in my Gujarati grandmother’s kitchen. But there was one dish I kept circling back to in my culinary experiments: Spaghetti with Garlic, Pimientos, and Anchovies. An unassuming blend of simple ingredients, yet packed with bold flavors, it’s a beautifully elegant fusion of my Californian upbringing and Indian heritage, brilliantly bridging the gap between two of the world’s most beloved cuisines.
Health Benefits
Not only does this dish hold a cherished place in my heart due to its fusion of two cultures, but it also affords an impressive range of health benefits. As an indo-Italian delicacy, this spaghetti recipe nudges an array of nutritious produce to the forefront. The garlic in this recipe, a well-known superfood, is celebrated for its immune-boosting properties and capacity to fight off common ailments. Likewise, the olive oil and anchovies are great sources of healthy fats, rich in Omega-3 fatty acids, a crucial player for heart health and brain function.
Complementary Dishes
Another aspect I cherish about this Spaghetti with Garlic, Pimientos, and Anchovies recipe is its ductility. Serving as a meal on its own or beautifully coupling with other dishes, it easily finds its place on the dinner table. This dish works particularly well with a fresh green salad or a light Lemon-Garlic Roast Chicken for an unforgettable, hearty meal. And if you’re feeling inspired by this great fusion and would like to continue with a dessert that resonates both my cultures, try serving a cool, smooth bowl of Mango Lassi to round off your culinary journey.
Food is a journey, a tale told on the palette. It can bridge cultures, reignite fond memories, and create new ones. With every twirl of the fork, the Spaghetti with Garlic, Pimientos, and Anchovies proposes a narrative – a tale of two cultures intertwining comfortably around the hearty base of pasta, creating moments of connection, one bite at a time. In essence, this is not just a recipe, but a celebration of my culturally diverse table.
What You’ll Need
- 12 oz Spaghetti
- 6 tbsp Olive Oil
- 6 cloves Garlic, thinly sliced
- 4 Anchovy Fillets, chopped
- 1 cup jarred Pimientos, sliced
- 1/2 tsp Red Pepper Flakes
- 1/2 cup fresh Parsley, chopped
- 1 tsp Lemon Zest
- 6 Lemon Wedges
- Salt, to taste
- Black Pepper, to taste
Method
Step One
Boil a large pot of well-salted water. Add the spaghetti and cook according to the package instructions until it’s al dente. Drain the pasta, but reserve approximately one cup of the pasta water for later use in the recipe.
Step Two
While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot, add the thinly sliced garlic and anchovy fillets to the skillet. Cook these ingredients, stirring them frequently, until the garlic is golden brown and the anchovies have dissolved.
Step Three
Next, add the jarred pimientos and red pepper flakes into the skillet. Stir this mixture for about 1-2 minutes until it is well-combined and heated through.
Step Four
Once the spaghetti is cooked and drained, add it to the skillet with the cooked garlic, anchovy, and pimiento mixture. Toss the spaghetti until it’s thoroughly coated in the skillet ingredients. If the pasta seems too dry, gradually add some of the reserved pasta water to the skillet to moisten it.
Step Five
Finally, remove the skillet from the heat and stir in the chopped fresh parsley and lemon zest. Season the spaghetti with salt and black pepper to taste.
Step Six
Serve the spaghetti while it’s still warm. Offer lemon wedges alongside each serving. Squeeze the lemon juice over the spaghetti just before eating for an added fresh, tangy flavor. Enjoy your Spaghetti with Garlic, Pimientos, and Anchovies!
