I’ve been a little busy, but I don’t want to leave you hanging too long for a new recipe. This is going to be a short blog and a fast and easy recipe that has pulled me out of a jam on many occasions. I frequently use this recipe when I have company coming over mid-week and I don’t have all day to cook. Let’s face it, when people come to my house they kind of want Italian food, so Anchovy Pesto over Linguine fits the bill.
Pesto is probably the easiest and quickest sauce you can make to cover your noodles short of opening a bottle of the store bought stuff. It really lends itself to a variety of uses, it can be spiced up or used as is, and can even be made well in advance and frozen for later use. I’m going to give you a basic pesto recipe and then show you how I spruce it up to make it really sophisticated for a dinner party.
1 c. Basil
¼ c. Extra Virgin Olive Oil
¼ c. Almonds (can substitute pine nuts)
¼ c. Parmesan Grated Parmesan
2 cloves Garlic
Juice of ½ of a Lemon
Salt & Pepper
Delicious Additions for Anchovy Pesto
2tbsp Olive Oil
2inches Anchovy Paste
- The first thing I do when I make this get water on for the linguine. Your large pasta pot full of water will take a little while to boil, and you want to make sure it is ready to go.
- Gather all your basic pest ingredients, wash your basil, and set up your food processor.
- Add all basic pesto ingredients to the food processor and pulse. You can slowly add a little more olive oil as you work up the pesto to make sure that the pesto is nice and smooth. If your preferred Parmesan only comes in a wedge as mine often does you can put the Parmesan in the food processor all by itself and pulse. This will get you a nice fine grated Parmesan without taking out that pesky hand cheese grater.
- Add Salt to the pasta pot, generous pinch will do, and make sure your water is boiling.
- Add Linguine to the water. When you cook pasta you should make sure to stir your pasta every few minutes. This will make sure that the noodles do not stick together. If you let pasta settle on the bottom of the pot you will get bunches of noodles that stick together and remain undercooked. Different pastas have different cooking times so make sure you check your package for cooking the cooking time. Linguine will prabably take 10-15 minutes depending on the thickness. If you don’t think you are fast enough, you can hold off on cooking the pasta until the pesto is finished. Once you get the hang of it, you can finish the pesto in about five minutes.
- Heat a small saute pan on Med heat.
- Add Butter, Olive oil and anchovy paste, and use a wooden spoon to combine.
- Then add the basic pesto. Stir until it all comes together and begins to simmer.
- Turn off the pesto and set it aside.
- When your linguine is cooked to “al dente”; strain the noodles and return the noodles to the warm pot. (“al dente” means to have bite. Ideally, pasta is just perfect when it is tender, but does not turn to mush in your mouth. You should still need your teeth with noodles.)
- Add your Anchovy Pesto to the pasta and it is ready to serve. You can serve with some extra Parmesan on top.
Mixed green salad with olive oil and red wine vinegar and a glass of crisp white wine are an excellent addition to this dish.
“Those who forget the pasta are condemned to reheat it.” ~Author Unknown