Jun 132011

Simple, simple, simple. How much easier can it get? Anchovies, garlic, olive oil, red chilies, basil, chipotle chili powder (optional), salt, pepper, parmesan cheese, and angel hair pasta. Mmmmn. Well, maybe not quite that simple, but the ingredients are easy to keep in the pantry, it’s easy to assemble, and though a good fresh parmesan is not cheap, this dish is relatively inexpensive. So far, so good. And fast. Okay, we’re getting better again. So, what’s next? Let’s assemble our ingredients and get the water for the pasta going.  Oh, and set the table. This really is incredibly fast, once you get started. The salt and pepper mills are already on the table, and I grated up a bunch of fresh parmesan!Steaming frontal stovetop

Did I mention that a really large flat skillet can be a benefit in this (or any) lifestyle? And a pasta pot? This is part of my Neova ware, brought from my sticks and bricks life before we became fulltime RVers. In my honest opinion, good cookware is always beneficial for good cooking. (-: But, I digress. Let’s get back to cooking.

Once your water is boiling, salt it and add in your pasta. I like to break my angel hair in half, carefully, and set it in my colander while waiting for the pasta to boil. Then, when the water is boiling, I pick it up and gently drop portions of it into the boiling water, criss-crossing it as it falls to help keep it from sticking together in clumps. Give it a stir, then set up your ingredients and open your anchovies. Carefully. These little cans are sharp.

Next, prepare your garlic. I have a handy-dandy garlic press that I adore, but having worn one out and always being on the lookout for a replacement, I haven’t seen one like this in ages. You can mince your garlic or use one of the regular garlic presses. Needless to say, we like garlic, we use it a lot, and we use a lot of it. We also like a little bit of heat. As in spicy. You can adjust for your own preferences. Crushed red chilies, dry basil leaves, and chipotle chili pepper await.

Skillet with garlic, chili, and olive oil

Start your skillet heating, over medium high heat, and add in a couple of tablespoons of good olive oil. When the oil gets hot, add in the garlic and the crushed red chilies. As it becomes fragrant, add in the basil and chipotle powder. Stir and enjoy the aroma for a moment or two. Now it’s time to add in the anchovies.

Ingredients ViewSkillet with anchovies added

Closeup with anchovies sizzling

Mash the anchovies with the back of a wooden spoon and stir the garlic and herbs all together. Check your pasta. It should be really close, you only want it al dente. Drain thoroughly and stir it into the skillet, adding a bit more olive oil, as needed, to keep it from sticking badly while you stir and saute’ everything together. Grind some sea salt and black pepper over all, then stir in a couple of handfuls of freshly grated parmesan.  I usually grate about 3 cups of parmesan to have plenty available to top individual servings, too. You are ready to plate.Plated, at the table

Skillet with pasta added

This is so very good. Nick asks for it all of the time. So simple, but he claims it is one of his very favorites! Yummm!! Of course I usually enjoy a salad with, but he doesn’t even ask for hot garlic bread. Winking smile

Finale, fully plated!

List of Ingredients:

8 oz. uncooked angel hair pasta water for boiling pasta
1 – 2 oz. can flat anchovies, in olive oil 8 – 10 cloves garlic, minced or pressed
3 – 5 T good quality olive oil 1 tsp. crushed red chili peppers
1 tsp. dried basil leaves 1/4-1/2 tsp. chipotle chili powder
3/4 tsp. freshly ground sea salt 1 tsp. freshly ground black pepper
4 – 6 oz. parmesan cheese, grated Serves 2 – 4

Nick Russell

World-Famous, New York Times Best Selling Author, and All-Around Nice Guy!

  14 Responses to “Anchovy Garlic Aioli”

  1. Very nice presentation, Terry. Keep it up. I sure appreciate all the work it takes to put this together.

  2. Thanks, Barb. I almost called you for help, but decided I need to keep on trying and figure this out so I can get comfortable with this on a regular basis. Thanks for taking time in the past with the basics. I’m starting to catch on. (-:

  3. Thanks for the new recipe, Terry. It’s making my mouth water. Now, you just need to format it to fit onto a 3×5 card and we’d be all set! 🙂

  4. Very nice format and a mouth watering recipe to boot! Looks like I’ve got a new blog to add to my list of regulars. Thanks, Terry!

  5. Yeah!! More entries on Miss Terry’s Kitchen. I love it. Still not so sure about anchovies though 🙂
    btw – the best way to get little pictures to line up right is to use tables. Live Writer has a nice table tool.

  6. So glad to see Miss Terry’s kitchen back. Please keep it com ing

  7. Very nice presentation, Terry. Love the photos as they help envision how things should look when they’re cooking. And your pans look like they’re very high quality. I’m not sure about the anchovies, either 🙂

  8. P.S. How can I subscribe or follow your blog?
    Also, your smiley faces will turn into the cute little yellow guys if you turn them the other way: eyes first, then nose, then mouth. 😉

  9. You would be surprised at how much flavor the anchovies impart. It is not fishy at all. I’ll admit that I wasn’t expecting much when I was introduced to this recipe, and I was amazed that Nick not only tried it, but absolutely loved it. We were both hooked (pun intended) at the first bite!

  10. This is one of my stand-bys and just plain good old comfort food. Unfortunately, my husband is not a fan of “white/bianco” spaghetti. He wants red sauce and meatballs with his. So, I make both. I’m glad to see someone else loves it as much as I do. Thanks for featuring it.

  11. Looks like the same dish I fixed for you and Nick the last time you were here to see Tim and me. Being the better of the cooks, you added a few different ingredients…..which I will have to try next time. This was the first dish Tim wanted me to fix him when he was able to eat by mouth after 2 1/2 years of having the feeding tube in. He was a little sceptical of the anchovies the first time I made it. His comment was he was not going to eat anything he use to fish with. One bite changed his mind. Thanks for sharing it, my mouth is watering.

  12. Your site has become one of my favorites, thanks for the time and effort you put into it. Looking forward to more exciting and mouth watering recipes.

  13. What a terrific recipe! If you like spicy and you like anchovies, you’ll love this dish. Now, having said “if you like anchovies,” I could barely taste them. So, for those of you who are concerned about the anchovies, give the recipe a try. All of the flavors blended together really well and no particular ingredient was overpowering. I will admit, though, that the recipe was just a tad too spicy for me, but my husband loved the spiciness. Even though it was a little spicy, I didn’t leave a morsel on my plate. Next time I’ll use a little less chipotle and I think that will do the trick. Thanks for sharing the recipe. So simple, but so flavorful.

  14. Vickie,
    Nick is usually not too enthusiastic about trying new things either, but was willing to give Ann the benefit of his doubt and give it a shot. We are all glad he did!
    Your dinner is the basis for this recipe, and I thank you whole heartedly for the introduction. I love it! Your positive commentary on my changes is appreciated!!
    Changes to suit your own taste and desires is what good cooking is all about. Thank you for being adventurous enough to try it and make it YOUR recipe!

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