Anchovy Pasta with peas
Anchovy Pasta with peas. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not kitchen-tested;…
- 320 g halal-certified dried durum wheat pasta
- 25 ml olive oil
- 8 g garlic
- 4 g salt
- 1 g black pepper
- 2000 ml cooking water
- 60 g halal-certified anchovy fillets packed in olive oil
- 15 g parsley
- 120 g green peas
- Use fresh or frozen peas. Chop garlic finely and prepare all main sauce ingredients.
- Heat oil and garlic for 30 seconds. Add sauce ingredients and all variation vegetables with 150 ml of the measured water. Cover and simmer 12–15 minutes until vegetables are tender; stir occasionally.
- Boil the remaining water with salt. Cook pasta according to the packet until tender, usually 10–12 minutes; drain, keeping a small amount of cooking water.
- Toss pasta with sauce and pepper, loosening with reserved water as needed. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Andrew Malone — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Spaghetti_with_anchovies_(356534448)_(cropped).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Anchovy spaghetti illustration; pasta shape and added vegetables may differ. The Commons source itself is a cropped derivative; no further crop was made.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Anchovy Pasta.