Easiest Way to Prepare Favorite Shallot, Anchovy, Caper & Garlic Pasta
Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Favorite Shallot, Anchovy, Caper & Garlic Pasta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Shallot, Anchovy, Caper & Garlic Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shallot, Anchovy, Caper & Garlic Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shallot, Anchovy, Caper & Garlic Pasta is 2-3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shallot, Anchovy, Caper & Garlic Pasta estimated approx 30-35 minutes including prep.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Shallot, Anchovy, Caper & Garlic Pasta using 10 ingredients and 5 steps. Here is how you cook that.
Some strong flavours here, making for a lively midweek supper. The important thing is to time the pasta so that it is ready just as the sauce is. The Panko breadcrumbs provide a nice crunchiness. A glass of robust red wine is a pleasant accompaniment.
Ingredients and spices that need to be Prepare to make Shallot, Anchovy, Caper & Garlic Pasta:
- 250 g pasta (I used fresh spaghetti)
- 50 g butter
- 4 tbsp panko breadcrumbs
- Ground black pepper
- 3 shallots, skinned and sliced
- 4 cloves garlic, skinned and sliced
- 1 red chili, sliced (I keep the seeds in but that’s optional)
- 8 anchovy fillets
- 1 tbsp capers
- to taste Parmesan cheese, grated. Quantity according
Instructions to make to make Shallot, Anchovy, Caper & Garlic Pasta
- Cook the pasta according to instructions in slightly salted, boiling water to reach the al dente point ready for Step 5 below. Drain in a colander, reserving 1/2 cup of the pasta water in case needed at Step 5 below, and add a small knob of the butter. Keep warm.
- Melt a little more of the butter in a small frying pan and cook the breadcrumbs, tossing or stirring occasionally, on a medium-high heat for 2-3 minutes, or until turning golden. Season lightly with black pepper but definitely do not use salt. Set aside but keep warm.
- Meanwhile, melt the remaining butter in a large frying or sauté pan and gently fry the shallots in a medium-high heat until turning translucent - about 4-5 minutes, stirring only if necessary to avoid sticking.
- Add the garlic and chili and cook for a further 5 minutes, stirring occasionally. Then add the anchovies and capers, stir well and cook for a further 2 minutes, stirring occasionally.
- Add the pasta, stir well to coat thoroughly. Add a little of the reserved pasta water if necessary to prevent sticking and serve immediately onto warmed pasta dishes. Garnish with the warm seasoned breadcrumbs, then finally sprinkle the Parmesan cheese.
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