Bavette Pasta with Anchovies

This is a wonderful and quick pasta recipe. If you’re a fan of anchovies this ones for you. I call this a pantry recipe because you already have most of the ingredients right at home.From my cookbook At the Table of La Fortezza, Enjoy!

Ingredients:

¾ cup anchovy filets chopped

¼ cup salted butter

6 tablespoons extra virgin olive oil

1 clove garlic, minced

1 Calabrian hot pepper finely chopped, or 1 teaspoon red pepper flakes

¼ cup salt, for cooking the pasta

18 ounces dried bavette noodles (Source Guide, page xx)

1 cup chopped parsley

Preparation: 

Rinse the anchovies and pat dry with a paper towel. In a large saucepan, melt the butter with the olive oil on low heat. Chop the anchovies and add them to the pot. Cook  on low heat about 2 minutes, just to warm, then add the garlic and mash the anchovies into the garlic; add the hot pepper and stir to combine. Remove from heat, cover, and keep warm while you make the pasta.

Fill a large pot ¾ full of water, add ¼  cup salt, and bring to a boil over medium-high heat. Add the pasta and cook until al dente.

Transfer the anchovy sauce to a warmed serving bowl. When the pasta is ready, use a slotted spoon or spider to transfer it to the bowl and toss to combine. Garnish with the parsley. Serve warm.