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Before you jump to Shallot, Anchovy, Caper & Garlic Pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Healthy eating is now a great deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who are suffering from conditions such as high blood pressure, which is directly related to poor eating habits. Although we’re constantly being advised to stick with healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that many people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, just making a couple of small changes can positively affect everyday eating habits.
Initially, you must be extremely careful when food shopping that you don’t unthinkingly put things in your shopping cart that you don’t wish to eat. For instance, has it crossed your mind to check how much sugar and salt are in your preferred cereal? Consuming a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.
Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to shallot, anchovy, caper & garlic pasta recipe. To cook shallot, anchovy, caper & garlic pasta you only need 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Shallot, Anchovy, Caper & Garlic Pasta:
- Get pasta (I used fresh spaghetti)
- Use butter
- Use panko breadcrumbs
- Provide Ground black pepper
- Get shallots, skinned and sliced
- Take garlic, skinned and sliced
- Use red chili, sliced (I keep the seeds in but that’s optional)
- Get anchovy fillets
- Use capers
- Prepare Parmesan cheese, grated. Quantity according
Instructions to make Shallot, Anchovy, Caper & Garlic Pasta:
- Cook the pasta according to instructions in slightly salted, boiling water to reach the al dente point ready for Step 5 below. Drain in a colander, reserving 1/2 cup of the pasta water in case needed at Step 5 below, and add a small knob of the butter. Keep warm.
- Melt a little more of the butter in a small frying pan and cook the breadcrumbs, tossing or stirring occasionally, on a medium-high heat for 2-3 minutes, or until turning golden. Season lightly with black pepper but definitely do not use salt. Set aside but keep warm.
- Meanwhile, melt the remaining butter in a large frying or sauté pan and gently fry the shallots in a medium-high heat until turning translucent - about 4-5 minutes, stirring only if necessary to avoid sticking.
- Add the garlic and chili and cook for a further 5 minutes, stirring occasionally. Then add the anchovies and capers, stir well and cook for a further 2 minutes, stirring occasionally.
- Add the pasta, stir well to coat thoroughly. Add a little of the reserved pasta water if necessary to prevent sticking and serve immediately onto warmed pasta dishes. Garnish with the warm seasoned breadcrumbs, then finally sprinkle the Parmesan cheese.
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