Pasta With Garlic, Chilli Oil, Anchovies, Mushrooms And Basil
170g spaghetti or spaghettini
6 tbsp extra virgin olive oil
200g button mushrooms, sliced
8 large cloves garlic, sliced
2 medium dried chillies, seeds removed, chopped
3 large anchovy fillets, chopped
1 tbsp capers
2 large cloves garlic, minced
A pinch of chilli flakes
Salt and black pepper to taste
15 basil leaves, torn
Place the pasta into a pot of boiling, salted water and cook till al dente according to packet instructions.
Remove from heat and drain the pasta. Set aside ¼ cup of the pasta cooking water for later.
Place 2 tablespoons of the olive oil in a pan and sauté the mushrooms for about 5 minutes, until slightly browned and liquid has evaporated.
Remove from heat and set aside.
In a pan set over low heat, add the remaining olive oil and fry the sliced garlic and dried chillies, stirring occasionally until fragrant.
Add the anchovies and capers and continue stirring until the anchovies disintegrate into the mixture.
Add in the minced garlic and chilli flakes and continue frying for about a minute, then add the cooked pasta, mushrooms and reserved pasta water.
Cook briefly, stirring until water evaporates.
Season to taste, then remove from heat. Mix the basil leaves into the pasta and serve immediately.
This pasta recipe is from Saravanakkumar Shanmugam. Click the link for his story.