ANCHOVY PASTA | Spaghetti with Broccolini, Anchovies, and Breadcrumbs
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- เผยแพร่เมื่อ 26 ส.ค. 2020
- This simple anchovy spaghetti with broccoli and breadcrumbs dish is THE pasta recipe in my arsenal. It's tasty enough to make for friends (and I do often), but quick enough to whip up on a weeknight. If you're nervous about the anchovies, don't be. They're dissolved into a garlicky soffritto that adds a meaty, funky sophistication that you'll want to keep tasting.
Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
FOR THIS DISH YOU WILL NEED
YIELDS 4 PORTIONS
4 OZ. NICE 100% DURUM SEMOLINA SPAGHETTI per person (1 LB for 4 portions)
1 LB BROCCOLINI (4oz per person)
4-6oz GRATED PECORINO or PARMESAN (ROMANO ALSO WORKS)
1-2 TBPS BUTTER per every 4 oz portion of pasta ( ROOM TEMP)
FOR THE SOFFRITTO
10-12 GARLIC CLOVES or about 75g total
3 CANS ANCHOVIES or about 75g
100g OLIVE OIL
5g CHILE FLAKE
FOR THE BREADCRUMBS
a rough 1/4c of OLIVE OIL
a rough 3/4c. of PANKO BREADCRUMBS
Link to my 14" nonstick pan:
ow.ly/n2cG50BaNOP (not sponsored, just something that I use daily and love)
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#anchovysoffritto #anchovypasta #pastarecipe - แนวปฏิบัติและการใช้ชีวิต
B man, did it Friday night. Didn’t tell anyone what was in it beforehand. They raved about the flavors and the Panko topping. When I told them they were really surprised about the anchovies! BTW we started off with your New York style pizza done on my wood fired smoker…awesome! Served an endive salad with fresh orange segments, sliced scallions and a white balsamic vinaigrette. Home made cannoli for desert! Thanks again For all the recipes and inspiration!
Oh wow, lucky crowd. Cannoli rips. Thanks for trying
I need more friends like you. Sounds like an amazing spread.
@@Not3xactly Thanks, when you’re retired you have time to spend in the kitchen, I just finished my annual cookie baking orgy…over 80 dozen and three fruitcakes that people actually eat instead of using them as door stops.
@@brucetominello325 sounds amazing. I'm not a fan of those super dense fruitcakes but I love a good Panettone. Happy holidays
"B man"? seriously?!?
so glad to see you using a winco pan, store bought cheese, and off the shelf pasta... So many shows use ultra high end stuff that people feel they can't make a good meal unless they have all the top stuff.. This is stuff that's accessible to everyone.
Thanks Cliff, I try to make usable process and recipes. Some people still comment how “impossible” these recipes are haha
They sell Winco pans at restaurant supply stores
We made this Friday - Delish! the house continued to smell good into the next morning. It was so good the two of us ate all of it, so unfortunately we didn't have leftovers. Can't wait to make it again, and again, and again! Thank you for your helpful videos!
Thanks for noting what you would have done differently. Really helps the home cook.
Brian, sometimes I stumble across a youtube channel that I fall in love with. This happened with you yesterday. for 20 years, i used to teach cooking to all kinds of students. Your channel is "the bomb". I love every minute of it. Thanks, and please continue doing what you do. :-)
So great to hear that. Thank you!
i do this just broccolini, extras sliced garlic and anchovy over pasta delish with pepper flakes (sautee anchovy and garlic till anchovy melts)
Always insightful and simple. Or sort of simple!
I love this recipe, it's a weekly staple. Sometimes I like wild caught anchovies instead of the flat.
I've seen this dish, similar, many times, but your take on is next level. Just the right extra technique to make it over the top! As delicious as it must have been on its own, those crunchy nutty bread crumbs are essential!
Hi Bryan, Just finished making and eating the Anchovy Pasta Recipe. OMG! Delicious!!!
Thank you so much!
Glad u liked. It’s a staple at my house.
Omg another delicious recipe. This is my mother's favorite dish and I can't wait to make this ur way. Thank you for sharing ❤ 😊
This reminds me of a Food Lab recipe for garlicy broccoli pasta with anchovies - it basically calls for max garlic-ization by using all of smashed, sliced, and minced garlic in the process; along with some anchovies to build out the flavor of the sauce. It's probably my favorite recipe in that book and I've made it more times than I can count (though sometimes I swap out the broccoli and whatever pasta shape Kenji calls for for whatever veg and pasta I have on hand.) I find that even with the craziness of using garlic 3 ways, its a stupid simple recipe.
This uses all the same ingredients (essentially), but in different amounts and preparations and I love it.
Just wanted to take a moment to thank you for such an enjoyable afternoon/evening/night... earlier today I watched THIS video cause I was craving an Anchovy pasta... it is now TWO HOURS past when I'd normally go to sleep, and I'm about to flip a coin to see if I keep on watching your videos! I FELL DOWN THE RABBIT HOLE, and I'm not sorry! You're informative, charming, witty and engaging, personable, and you TAKE THE TIME TO EXPLAIN THINGS... I have a list of recipes that I'm going to try over the next month, and I CAN'T WAIT! Personally, I'm new to the TH-cam video world, and watching your videos has given me some ideas for how I'm going to proceed going forward, so thank you for that as well... Seriously man, GREAT JOB -- So glad I discovered you!! Signed, One Happy New Subscriber!!
Wooo! Thanks for that subbb skippp
Definitely going to try this. I might use zucchini and squash as my “noodles” but I love anchovies!
Let me know how it is with zukes
Omg! I have the same ingredients ready to make something marvelous. Except fresh chili, fresh squash. Thanks for the inspiration!
I appreciate the equipment recommendations in the description. Slowly replacing ageing equipment here, so it's nice to see what the pros recommend. Also, I'm totally making this dish Saturday night...I can almost smell it now.
goldfiles good luck! Tag us on insta with a photo if you remember.
I’m trying out cuisinart to replace some stuff. So far I love it.
Nothing better than a night with great tasting simple food shared with a bunch of your besties☺
This was a great inspiration for me to do my own take. Henche 'like' and new sub. What I did not however like was all the paper towels and wiping of the pan. I instead added cooked pasta and spinach (out of broccoli) to the pan in one go after frying up the chili flakes, garlic and achovy olive oil (+butter). Appreciate the technique to make a nice meal with what I had at hand last night :)
Nice video and that looks absolutely amazing. I love anchovies. I always tell people how good they are but I still can't sway them. Actually had an anchovy supreme pizza yesterday and it was delicious.
Anchovy supreme pizza and I’m sold bro
This is such a good late night meal. Thanks again for another great dish.
Been eating tinned fish my whole life. The way you open the can easiest is to first pull it UP by the ring and then take it to the back to get it open all the way. Loved your recipe, wil surely be giving it a go. Thanks for your awesome content. Great video. Toss toss toss ❤
My wife is going to love at least one Brian after I make this for her. Question is do I tell her it's your recipe...
haha just tell her it's Brian's.
Right this is next level pasta !!!! I am making this 🤩
I just love anchovies! MMMMMM!
Chovies for the win
As everything you cook! The best! From Mexico!
This Dish was born during the Great Depression as pasta and Anchovies(in a can) were super cheap….kinda like steak pizzaiola or Broccoli Rabe…my Nona and Papi made this for me for many years and this is the closest I have found online to its true recipe…I always substitute Panko when I can so I may try that next time I make my recipe. I would love to make a video with you and a more authentic method. Your so close but cheese should be an after thought(it was kind of expensive during the depression) and everything should be cooked together not separately(that’s the Italian way)
You did it. You made me finally willing to give anchovies a try. I messed around and made a pasta aglio olio and added some soy sauce and oyster sauce, and I think the fishy/salty mixes amazingly well with the spicy/garlicy oil.. I think the anchovies would bring a similar vibe, and this seems like the perfect dish to serve to friends, and when they say how tasty it is, you get to say "guess what bro, you love anchovies!"
Yeah, this is honestly one of my favorite dishes. Not really fishy, just delicious. Let me know how it goes!
Aligio e olio with anchovies is pretty authentic, a ton of people use it in aglio olio but I've never heard of someone using oyster sauce, probably not bad
Looks amazing. Yum!
Bry, my sauce is never emulsified like this but imma try it again!!!! thanks for the recipe
I’m going to try this this weekend. If it goes well I’m going to spring it on my “I hate anchovy friends”! As always thank you!
Good luck, some advice, don’t forget a solid rinse on anchovies, don’t be shy with cheese and breadcrumbs.
Made it tonight and it was very lovely. The panko breadcrumbs came out especially well.
Will definitely make it again.
And my missus has to open small tins for me due to many mishaps...
this sounds SO delicious my mouth is obscenely watering rn.
It was!
To me that is absolute heaven, wish me luck finding those breadcumbs though
The Italians make something similar called bagna cauda which I think translates to hot bath. It makes a great veggie dip or pasta sauce. Great dish Chef!!!
I’ll have to look into that. Thanks!
Dude your food photography is so dope.
I don’t like anchovies, but you’ve convinced me! I gotta eat that thing
Ballin' video my guy. Extremely helpful...my dude.
Thanks Beez
It looks delicious.
Much thanks!
I think what happened when you tried to open the anchovy tin was that you were pulling the lid back when you should be pulling up. Once it kinks, pulling back doesn't work because the lid can't roll back with a kink in it. At that point, you can only pull up.
Heard that. You’d think I’d know that by now. I’m an anchovy enthusiast. Thanks for sharing and thanks for watching!
I still love anchovies!
Made a ramen oil with a similar soffritto, absolute killer.
Sounds dope
Bri- just whipped this up for lunch. I didn’t make it exact as was a rush, but this was great.. will be making again and again. I just need to add anchovies to my shopping list. 😅
Thanks for trying
I hope you can do a collaboration with one of the bigger food TH-camrs to get some more views. This is some high quality material.
thank you. and yes, that would be ideal. if you know anyone who would be game, hit me up :)
very good...............wow
Thanks Dino!
I hate the smell of anchovies but love the taste and flavor they give food when cooked down like this.
That looked fire
Thanks Stellos.
So glad to find your channel
Thanks for being here!
Gonna use this dish to win my friends over on anchovies.
I liked this more intimate style of filming. it was a good stylistic addition!
Im late to the party, but I just tried this tonight and it was EXCELLENT
Amazing work! I know what I'm going to do with my jar of anchovies I just picked up.
Have fun! Reminder to rinse those things! this can get salty if you don't. But this is my favorite pasta. Keep it saucy.
@@BrianLagerstrom Yes! Mega salty. I just had a few with soldiers and eggs. I spread some on my toast :)
Thanks!
In my experience no one likes anchovies if you tell them they're eating anchovies but if you serve them something with anchovies in it they love it
Wow, what a flavor bomb. I'll have to try to make this. Also 8:00, every asian person owns that spoon. Love it! XD
Surprised you didn’t use the anchovy oil - all that flavour!
Love your stuff ... please update the link to the 14 inch pan Thanks!
Making this for a small group of (vaccinated) friends this weekend. Can't wait to report back how delicious it is!
Thats awesome I hope they like. DEF rinse those chovies well to avoid saltiness. And dont be shy on the cheese and breadcrumbs. Let me know how it goes. And congrats on gathering with friends haha.
Upset by how small he made that bowl. Get a big bowl for that pasta deliciousness!
dooope. Wide bottom dish was my nickname in high school btw
Ben Christie that goes along with the persona I’ve built up in my head of a 17 yr old you.
One, this looks amazing and I can't wait to try it. Two, did you throw in a Beastie Boys reference there at the end, or just coincidence? Love the channel Bri!
Yuuuuuummmmy!!!
🤙🏻🤙🏻🤙🏻🤙🏻
This looked amazing, so I gave it a try even though my wife isn't an anchovy fan as I was hoping to woo her to the dark side. It was indeed delicious, but there's no getting around knowing that there are anchovies in here and she found it too salty. Good news is that I got two portions! Thanks for the recipe. :)
Yeah the choivies need to be rinsed well otherwise it gets salty. Thanks for trying.
Italians make a similar dish called Aglio e Olio and I add anchovies, another is Orecchiette with broccoli rabe.
Legendary dish. I love Aglio. This is basically that.
Bagna cauda pasta! Yum :-)
I made this pasta and ended up salty oil one. I prefer without the fried panko and butter. Simple pepperono is the best!!!
Sorry to hear that. The anchovies really need to be rinsed. There is some finesse in getting everything emulsified as well.
Spanish is huge on portmanteaus... Sofrito is like sobre el frito, so "on the fry"
If it was "under the fry" it would be like abafrito or something idk....
bummer, the link to the pan is outdated. dish looks awesome!
Looks good. Needs some fresh lemon squeezed at the end tho.
I'd add a hefty squeeze of lemon juice and a tiny bit of cinnamon mmm
Looks really good, will try tonight... question, could you use the oil from the cans to cook the garlic and anchovies? or would that make the anchovies taste too overpowering?
It's usually canola oil so no
Looks good! P.S. Why do you wipe the pan after each frying? Olive oil out, olive oil in...
Awesome recipe ... going to try it on the wife who will not like if she knows, ya know!!!! I assume you only made a single serving here for obvious reasons and therefore a four or six serving all in the same pan works? Also ... how long do you think the garlic/anchovy mix will last refrigerated? Love your channel ... my wife and I watch regularly. Thank you!!!
This is tonight's dinner. I'll let you know how it comes out.
Still a faveorite of yours, but this one is not listed on the new site! What gives?!
No worries though -- the fried fish sandwich calls as well . . .
Or did you cook each serving separately?
Short question. How do you clean your big wood board?
Question: when you 'toss toss toss' towards the end, are you making a single serving? Or are you putting all the ingredients in for the 4 servings? It looked as if you only made a large, single serving...or were you reserving your wife's portion with the gluten free noodles? I'm going to try this :) All that garlic scares me, however. *yikes*. Love to hear you talk a bit about garlic, cooking garlic vs not/shallots/onion varieties. Enjoy your coffee! Thanks!
The end was 1 serving. The recipe makes about 4. 1lb pasta all day
Unless you like things very powerfull and Chovy centric. You could do 2 very large portions with 12 oz pasta
And thank you so much for the coffee 🙏🏻
BriGuy, Love all of your videos. No ill will intended. What was up with the bug at 6:25? He/she/they, hung out until 6:40 when I guess the water got to hot. Doesn't matter to me, just saying. This from a guy that ate a large spider, by accident, as a kid... Keep up the great work!
Hey Bri, (I feel like I can call you that, now...) I LOVE that you don't link your fry pan to Amazon (aka the evil empire) but the link you posted is bad. Just bought the ingredients to make this---can't wait.
Choves n cloves boi
Do you have any recommendations on anchovies? Are there brands you prefer?
SP I like roland, they are consistently good and. Not too bony.
SP king Oscar works too.
Ko-fi? Where’s the link? I’m new here but I’ll support your grocery addiction just to watch you cook 😌
Haha thanks it should be in the description of any of the new videos. Here’s a link direct as well. Thanks very much in advance. Let me know what kind of videos you’d like to see more of...ko-fi.com/weedsandsardines
I recently used two tins of anchovies in a very large niçoise salad I made for the after-funeral party at church...... the issue with anchovies and those stupid tins is that that anchovy oil gets on random stuff in your kitchen, and you have to double-triple clean everything everywhere and your house still reeks for days!
This quite interesting way to use anchovies. Btw, do you have some nice anchovies pizza recipe?
No recipe, I just put a lot on there.
@@BrianLagerstrom everybody complains that it is too salty :( Maybe I should chop them to smaller pieces to make it evenly distributed?
👍🏻👍🏻👍🏻❤️👏🏻👏🏻👏🏻👏🏻
Great recipe but why wash the anchovies just use less salt in the rest of the dish
Hey just FYI, the link provided to your nonstick pan is dead
Can you substitute anchovy paste?
Sorry, i missed what you did to the rest of the pasta?
Damn dude. I have never thought of just hammering the sauce with anchovies. I've seen one or two used in the background. I will definitely have to save this recipe. My kiddos aren't huge cooked broccoli fans. Any suggestion for a different veggie in it? I mean I'll still make it and serve it with broccoli at least once because we make them try new stuff, but I think they'll like the sauce with other veggies.
Actually doesn’t need a veggie, it’s amazing with just the anchovies
@@BrianLagerstrom I might try it without a veggie, but we're trying to make sure our kids are eating plenty of veggies and especially those with fiber. Have a kid with some GI issues, so perfect excuse to include more veggies lol.
My 13 yr old son is wanting to start filming cooking videos for teenagers to learn to cook. So he's been trying a lot of new food too.
can you do a recipe that uses Sardines??
This looks really good. The problem is that I don't like most fish. Is this fishy beings anchovies are the base? Maybe a stupid question but I thought I'd ask anyway
What happened to WEEDS & SARDINES? LOVE your content! ❤️
Had to go with my name unforch.
What can I use as a replacement vegetable?
Kale, Swiss chard. Spinach
@@BrianLagerstrom thanks but yuck! Anything else lol
I think i missed what he did with the bread crumbs.
3 cans!?
I make mine with weeds and sardines...
Yeah dude, you get it
So.... How lazy can we be with this thing? Anchovy paste and minced garlic anybody????? Also, I have a deep love for anchovy pasta anyway, so this will be attempted soon!
Ellie Lissner I haven’t worked with anchovy paste much personally, but go for it. Could get a little salty becuase you can’t rinse them off. But I’d be stoked to see how a lazy version of this turns out. It’s a humble dish and I feel like making it with shortcuts are kind of in the spirit of it haha.
@@BrianLagerstrom try paste!
Please get a Cuisipro box grater. That tiny grater you have looks like Girl Scouts camping gear.
Yeah I need a real one.
Of coarse you have a channel ...Work that great head of hair! LOL