Give me any recipe with the combination of anchovies and lemons and I am hooked! Those are my two favorite ingredients to add to anything, pasta, salads or roasted vegetables.
Upon coming across this recipe, I looked all over for farro pasta. I had never even heard of it before but thought it might be nice to try. I was not successful, but the author of this recipe noted that if you couldn’t find it, you could substitute with whole wheat pasta. So I compromised, but I will still be on the lookout for farro pasta.
I have always cooked with anchovies, but when my sons were younger I would keep it a secret from them, knowing they would reject the delicious salt-water fish without giving it a chance. After they tried a dish or two like this, I asked them if they liked anchovies. Just as I expected, they responded with a sour face and a loud “no”. That is when I finally told them they do like anchovies, and they had just enjoyed them for dinner! From that day forward, whenever they had friends over for dinner, my sons would mimic my playful deception. They would wait until dinner was over and ask their friends if they liked it, when the reply was yes, my sons would burst out laughing and tell them they just ate and enjoyed anchovies! We laugh about it to this day.
This dish is really special. It has simple, but flavor-packed ingredients that are oh-so-satisfying. It is really easy to prepare, just make sure to cover the burners you are not using (I cover mine with aluminum foil – you should too), because the anchovies make a big mess while they are melting away.
The addition of the olive oil and the cheese at the end makes this dish cozy and comforting, while the chili flakes give it just the right amount of heat.
This recipe is courtesy of Franny’s Simple Seasonal Kitchen which I love and highly recommend! It will serve 4 people who will savor every bite!
Ingredients for Farro Spaghetti with Anchovies, Chilies, and Garlic
1/2 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, smashed and peeled
10 anchovy fillets
1/2 tsp. chili flakes
1 pound spaghetti
1/3 cup flat-leaf parsley, chopped
1/4 tsp. freshly cracked black pepper
Juice of 1/2 lemon
2-3 tbsp. finely grated Pecorino Romano
In a very large skillet (or Dutch oven), heat the olive oil over medium-high heat.
Add the anchovies and garlic and cook until the anchovies are dissolved and the garlic is beginning to color about 2-3 minutes.
Add the chili flakes and cook for about 30 seconds.
Add 2 tablespoons water to the pan.
Remove from the heat.
In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
Toss the spaghetti into the skillet with the garlic-anchovy mixture, parsley, and pepper.
Cook over medium heat until the pasta is al dente, 1 to 2 minutes.
Stir in the lemon juice and a little more water if the pasta seems dry.
Sprinkle each plate with the Pecorino Romano and a drizzle of olive oil.
It’s that simple!
