03 June 2014

Yummy Summer Recipe

Is anyone else as hopelessly obsessed with the June issue of Bon Appetit? Filled with photos of melty popsicles, juicy fruits, golden pies and crisps, I have read the thing cover to cover and already cooked out of it twice! This weekend I made the Hattie B's coleslaw recipe to remind me of Tennessee and the arrival of summer. I've slowly been doling it out to myself - the secret ingredient, celery seeds, make the dish delish.

Last night, I wanted pasta, but I wanted it quick and uncomplicated because for reals, it was a long overdue laundry night. I remember reading a quick and easy recipe for Spaghetti with Tomatoes and Anchovy Butter, and I thought, why not? This recipe was a no-brainer, took basically zero effort, and still tasted amazing. I had most of the ingredients in my kitchen already (yes I always have anchovies on hand), and in no more than 20 minutes, I was eating delicious pasta with mozzarella. Also, leftovers.

I used rotini, but the type of pasta you use is up to you via Bon Appetit Magazine

Ingredients 
  • ½ pound spaghetti 
  • 4 tablespoons (½ stick) unsalted butter 
  • 2 anchovy fillets packed in oil, drained 
  • 4 garlic cloves, sliced 
  • 2 pounds medium tomatoes, quartered 
  • Kosher salt and freshly ground black pepper 
  • Chopped tender herbs (such as flat-leaf parsley, tarragon, and/or chives)
Directions
  1. Cook spaghetti; drain, reserving ½ cup pasta cooking liquid. 
  2. Meanwhile, heat butter in a large skillet over medium heat. Cook anchovies and garlic, stirring often, until anchovies are broken down and garlic is soft, about 4 minutes. 
  3. Add tomatoes; season with salt and pepper and cook, stirring occasionally, until falling apart, 8–10 minutes. 
  4. Toss in pasta and reserved pasta cooking liquid; cook until sauce coats pasta, about 2 minutes. Toss in herbs.

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