Pasta with Anchovies (Pasta alle Alici)
Pasta with anchovies is a delicious, umami-rich Italian dish made with a few simple ingredients. For this recipe you'll need extra virgin olive oil, garlic, anchovies, white wine, fresh herbs, and pasta.
An Ode to Anchovies: Tiny Fish, Big Flavor
In the vast world of culinary delights, there are certain ingredients consumers often feel strongly about. Anchovies, those small, silvery, and intensely flavored fish, are often found at the center of dinner table debates. While some may wrinkle their noses at the mere mention of them, others revel in their umami-rich, briny goodness. Personally, we love them both fresh and jarred.
History of Anchovies
Fresh anchovies are small white fish that usually don’t grow more than about 7 inches and they’re incredibly good for you.
Anchovies have a rich history dating back to ancient times. These small, oily fish were a staple in the Mediterranean region, where they were commonly used as a means of preserving fish for long journeys at sea. The name "anchovy" is believed to have originated from the Latin word "apium," referring to the seasoning made from fermented anchovies that the Romans adored.
Throughout history, anchovies have found their way into various cuisines, from European to Asian, often in the form of sauces and condiments. In Italy, they play a significant role as the foundation for sauces, and in Southeast Asia, they are a key component in fish sauces.
Fresh vs Jarred
There are a few different ways to consume anchovies. In North America we usually find them salt-cured in a jar or tin under oil.
Salt-cured anchovies have a very potent flavor profile. They undergo a preservation process that intensifies their salty and fishy notes. They're packed with umami, the fifth taste sensation that delivers a savory, mouthwatering experience.
We find that salt-cured anchovies are usually best used in condiments such as salad dressings or as the base for a sauce. Lots of people also like using them as a topping for pizza and hors d'oeuvres.
On the other hand, fresh anchovies should be treated the same as a delicate white fish such as halibut. This also means you need to go through the process of removing the scales, the head, and innards before moving on to the cooking.
Fresh anchovies have a very light taste and are perfect in dishes such as pasta or salads. Unfortunately, many look over this fish believing it better when cured, however, we don't believe that's the case.
Anchovies are not limited to savory dishes alone. In the world of umami-rich cuisine, they find their place in unexpected areas like Worcestershire sauce, where they enhance the overall complexity of the condiment. Even in vegetarian and vegan cooking, anchovies can be replaced with ingredients like nutritional yeast or miso paste to mimic their depth of flavor.
How to Make Pasta with Anchovies
This recipe comes together pretty quickly, the most challenging part is prepping the fresh fish. First remove the head and fully fillet the fish. Make sure to rinse them well to remove any lingering bones or innards.
Next start making the sauce by mixing together the lemon juice and wine. Then heat a pan and add the EVOO, garlic, spicy pepper, and rosemary. You want to fry these ingredients on low heat and really allow them to infuse all the flavors into the oil. Do not rush this step because it sets up the foundation for the sauce.
Next add the lemon juice and wine to the pan and bring it to a boil add salt and pepper to taste. Finally add the fresh fish and cook for a few minutes. Be sure not to overcook the anchovies or they will come out chewy. Add the parsley, adjust the salt to taste, stir and remove the sauce from the heat.
Next move on to cooking the pasta by bringing a large pot of water to a boil and salting to taste. Cook the pasta until just before al dente and then mix the pasta and sauce together. Make sure to reserve a cup of pasta water just in case you need to rehydrate the sauce.
Lastly, plate and finish with 1 tsp of high quality extra virgin olive oil! Enjoy.
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