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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Dante's Angel Hair Pasta Aglio e Olio Recipe

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This recipe for Dante's Angel Hair Pasta Aglio e Olio is from The Murrock Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 anchovy filets (canned)
1 lb angel-hair pasta
3 tbsp salted capers, soaked and rinsed
3 tbsp golden raising
3 tbsp pine nuts, toasted
3 cloves garlic, thinly sliced
1 bunch parsley, roughly chopped
1/2 cup extra-virgin olive oil, plus some for drizzling
sea salt
1/2 cup pasta water
red pepper flakes to taste
Directions:
Directions:
Set salted water for pasta to boil. Heat a shallow saucepan with olive oil over low to medium heat. Add garlic, anchovies, capers, raisins and pine nuts. Cook mixture for 4 minutes, stirring occasionally. Don't let the garlic change color; if it starts to brown, reduce the heat.

Boil the pasta until al dente, about three minutes. Remove the pasta and add to the sauce. Add about 1/2 cup of the pasta water and the parsley; stir to combine. Adjust seasoning, adding salt and generous quantity of red pepper flakes to taste. Serve in bowls with a drizzle of extra-virgin olive oil.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Don't get spooked by the anchovies; they melt into the pasta!

 

 

 

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