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.

IHCC Tessa Kiros Button IHCC