Saturday, 5 November 2011

Spaghetti with Peppercorns, Anchovies, Tomato, and Lemon

This is a simple pasta dish with few ingredients, perfect for a weeknight for two. Okay, the recipe serves three - but that just means there is a bit left over for sneaking back to the fridge in the middle of the night and scarfing down by the light of that lonely bulb. Not that I do that, of course.

I served the pasta with the Et Tu Caesar salads that are my son's absolute favourite - and if dinner contains anchovies? It's good to throw in a favourite for the boy.

Serve the whole plate with a chunk of good bread and you have a delicious meal in no time. Yum!


Spaghetti with Peppercorns, Anchovies, Tomato, and Lemon
adapted from Falling Cloudberries, Tessa Kiros
for I♥CookingClubs
serves 3

5 Tbsp butter, divided
1 tin (about 8) anchovy fillets in oil
Zest and juice of ½ a lemon
1 Tbsp, or more, green peppercorns in brine
2 tomatoes, diced

8 oz spaghetti or other long noodles
Grated Parmesan cheese

When your mise en place is prepped, start your pasta in boiling, salted water.
Place 2/3 of the butter in a small, heavy pot. Add the anchovies and break down with a wooden spoon over low heat. Add in the lemon zest and juice, peppercorns, and tomatoes. Season to taste. Let cook a minute and then remove from heat.
When pasta is al dente to your taste - drain and add in the sauce. Let cook over low heat, stirring, until it absorbs some of the sauce, add in the last of the butter. Serve hot, with Parmesan.


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