Anchovies Herb Butter Pasta
Anchovies add a great Umami flavour to your pasta dish, try it out!
After a long day’s work, I was craving a delicious meal, but it had to be quick. I opened my fridge and saw the leftover Anchovies Herb Butter that I made a while ago. And this pasta dish sprang to my mind. I guess, these simple yet exciting meals happen when you work with leftovers.
A devilish carby meal!
This Anchovies Herb Butter pasta is a fragrant, aromatic dish, doused in a delicate umami butter sauce. Enjoy this devilish carby weeknight meal!
Disclaimer: I cannot be held accountable for the extra pounds you gain.
>> Head over heels with canned Anchovies? Try this Anchovies Garlic Mayonnaise; it’s super tasty with a crudité! Or make a flavoured Anchovies Olive Oil to give away as a present or simply keep it as a staple in your pantry.
Anchovies Herb Butter Pasta
- Prep: 10 min
- Total: 15 min
Fish
Ingredients
NOTE: double the quantities for more portions
- 1 cup pasta of your choice (when you go for linguine pasta make sure it’s a greedy one portion + reserve ¼ cup pasta water)
- 2 tbsp pasta water
- 2 tbsp Anchovies Herb Butter
- 3 tbsp Parmesan cheese (or as much as you like)
- 1 ½ tbsp parsley (finely chopped)
- chili flakes or black pepper
Instructions
- Cook your pasta and set ¼ cup pasta water aside. Rinse the pasta with cold water to prevent the pasta from overcooking.
NOTE: I always add a little bit of olive oil and salt to my pasta water, but please cook your pasta to your own preference. - Add 2 tbsp of anchovies herb butter to a pan and let this melt on a low heat. Add your pasta and 1 or 2 tbsp of pasta water. Cook the pasta on a medium heat, add the Parmesan cheese and a 1 tbsp of chopped parsley.
- Serve the pasta hot (I like to eat this pasta cold too) and garnish with some extra Parmesan cheese, parsley and a sprinkle of chili flakes or black pepper.
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