We’ve given you a transcendent playlist, an intellectual write up on communication, and a celebrated chef’s profile. So here’s some food for thought, literally. Via Cavour co-founder Santo’s Anchovy Pasta recipe, it serves two, naturally. We’re no stranger to Santo’s kitchen though, you would’ve seen photos pop up from inside his home now and again on our Instagram (in case you missed them we took the liberty of including a few in the slider above). During the lockdown, however, he opened his doors once again (digitally of course) and documented a few of the steps to get to the deliciousness that we can only remember smelling a little while ago. He was kind enough to include a step by step guide and ingredient list for ease. Enjoy, e buon appetito.
Cooking time: 20 Mins
Prep time: 15 Mins
-250g dried Barilla spaghetti
-1 garlic clove
-10 oven-roasted tomatoes (can be done in a large batch, and stored in the fridge in olive oil for up to a week)
-3 tbsp Olive Oil
-8-10 anchovy fillets (any brand swimming in oil is pretty much your go-to)
-1 small red chili pepper
-1 tbsp butter
-½ glass white wine (½ glass for drinking while cooking to enhance the mood)
1. first put 1 tbsp butter melt in a med-hot pan, add 3 tbsp olive oil. When oil gets heated, add 1 clove of chopped garlic and 1 chili pepper, they will fry and begin to brown.
2. Lay the anchovy fillets into the pan, after a minute you will see them begin to melt and emulsify in their own fats, add 1/2 glass of white wine, and stir.
3. Cook the spaghetti in boiling salted water until al dente.
4. Drain the spaghetti and throw it into the sauce. Toss in oven-roasted tomatoes, Sprinkle parsley, and drizzle olive oil on the top to finish.
Serve immediately, while it’s hot (Santo said so).