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Every day, “Libé” comes to the table. Today, Palermitan anchovy pasta.
When an Italian tells you that he often eats pasta, he’s not necessarily broke: he’s passionate about a dish that can come in an infinite number of forms, that can be enjoyed in all seasons and that represents a foundation. Transalpine cuisine. Here is a Palermitan spaghetti recipe that can be described as the concentration of two virtues of the traditional Italian dish: simple and delicious. Be careful, but it depends on the quality of each ingredient. This spaghetti seasoning includes extra virgin olive oil, a clove of garlic, parsley, anchovies and breadcrumbs; Nothing exceptional at first glance. But if each ingredient is well chosen, this spaghetti, which is very cheap to prepare, will be delicious…
A note on the name of this recipe: the ingredients are undoubtedly Mediterranean, but there is no guarantee that the dish really originates from Palermo… it cannot spoil the pleasure of the taste!
So let’s get ready. Take some extra virgin olive oil and pour it into a fairly large pan: once cooked it should accommodate the spaghetti. You need at least half a glass. Heat two small cloves of garlic in oil on very low heat. This should just turn golden, without burning. Add the anchovy fillets: two per person if they are small. Anchovies in oil, in a glass jar, will do.