Pistachio and Anchovy Pasta
Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
Sometimes the best meals happen when you least expect it. My husband and I spent a few weeks in Italy one summer, with almost every day packed with reservations for meals. But our favorite dish came when we stopped in the town of Siena for a break during a drive through the countryside. Ready to eat, we sat down at the first restaurant that had outdoor seating and accepted that it was going to be a simple, quick meal. How wrong we were. We ordered a pasta that combined anchovies with pistachios, and suddenly our world opened to a whole new flavor. When I came home, it was the first recipe I tried to muster up in my American kitchen. It’s a surprising flavor that will stick with you long after you’ve put your fork down.
- Prep 30 minutes, 1 day ahead
- Servings Makes 4 to 6 servings
- 227 grams* (8 ounces) orecchiette or other small pasta
- 237 ml (1 cup) unsalted shelled pistachios
- 60 ml (4 tablespoons) extra-virgin olive oil
- 57 grams (2-ounce) jar or tin of anchovies
- 5 ml (1 teaspoon) crushed red pepper flakes
- 118 ml (½ cup) freshly grated Parmesan cheese
- 118 ml (½ cup) coarsely chopped flat-leaf parsley
- Salt to taste
*Metric conversions by The Cook’s Cook
1. Bring a pot of salted water to a boil. Add the pasta and cook for 8 minutes or until the pasta is cooked but still a bit al dente.
2. While the pasta is cooking, combine the pistachios, olive oil, and anchovies in a blender until almost smooth but with still just a little bit of texture. Combine the blended mixture with the red pepper flakes, Parmesan cheese, and parsley in a large serving bowl, stirring to make a sauce.
3. Drain the pasta and immediately combine with the sauce. Add salt to taste.
HOW TO BRING IT
This dish can be served immediately or it can be gently reheated in an oven. Try not to add too much heat too fast or the cheese will lose its texture and the pasta could overcook. It also does fine at room temperature if needed.