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.
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.