Orecchiette With Garlic And Olive Oil

Orecchiette With Garlic And Olive Oil 

In these odd times, I want to show you my favorite “pantry” recipes. Starting with my orecchiette al olio. I use lots of olive oil, garlic, anchovies and fresh red chili to make the sauce.

Ingredients

• 12 ounces Orecchiette
• Eight anchovy fillets
• 6 crushed garlic cloves
• Whole bird eye chili
• Olive oil 6 tablespoons
• Half a cup of water
• Taste Kosher Salt
• Juice of 1/2 lemon
• Fresh parsley chopped into 1 tablespoon
• 1/2 cup panko bread crumbs

  

METHOD

• STEP 1

  Add the olive oil and salt to a large pan and add the garlic crushed, chili slices, anchovy filets, and sliced chilies. Stir for 5 minutes over low heat. Continue stirring to prevent the garlic from burning.

• STEP 2

  Stir occasionally while simmering the water on low heat.

• STEP 3

  Toast the panko breadcrumbs in a separate pot with olive oil, salt, and a teaspoon. Stir the panko breadcrumbs for 3 to 5 minutes. Be sure not to burn them. You want a nice golden colour.

• STEP 4

  In a large pot, add the pasta to boiling water with salt. For al dente, follow the directions on the back side of the pasta package.

• STEP 5

  Drain the pasta, reserving some of the water. Add the pasta and a small amount of the pasta water (roughly one tablespoon) to the olive oil-garlic mixture. Add the parsley, toasted breadcrumbs, and lemon juice. Serve alone or with generous amounts of pecorino.

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  Orecchiette With Garlic And Olive Oil

  In these odd times, I want to show you my favorite "pantry" recipes. Starting with my orecchiette al olio. I use lots of olive oil, garlic, anchovies and fresh red chilli to make the sauce.

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 30 minutes mins

  Total Time 40 minutes mins

  Course Side Dish

  Servings 4

  Ingredients

    

  • 12 ounces Orecchiette
  • 8 anchovy fillets
  • 6 cloves garlic (crushed)
  • 1 Whole bird eye chili
  • 6 tbsp olive oil
  • 1/2 cup water
  • Kosher salt (to taste)
  • 1/2 lemon (juiced)
  • 1 handful of fresh parsley (finely chopped)
  • 1/2 cups panko bread crumbs

  Instructions

   

  • Add the olive oil and salt to a large pan and add the garlic crushed, chili slices, anchovy filets and sliced chilies. Stir for 5 minutes over low heat. Continue stirring to prevent the garlic from burning.
  • Stir occasionally while simmering the water on low heat.
  • Toast the panko breadcrumbs in a separate pot with olive oil, salt and a teaspoon. Stir the panko breadcrumbs for 3 to 5 minutes. Be sure not to burn them. You want a nice golden colour.
  • In a large pot, add the pasta to boiling water with salt. For al dente, follow the directions on the back side of the pasta package.
  • Drain the pasta, reserving some of the water. Add the pasta and a small amount of the pasta water (roughly one tablespoon) to the olive oil-garlic mixture. Add the parsley, toasted breadcrumbs, and lemon juice. Serve alone or with generous amounts of pecorino.