About the Recipe
This is a dish I first made with my sister over 2 years ago. It was an amazing day filled with just cooking and is one of the first times I realized that cooking and the culinary arts was something I wanted to pursue. This is a take on the dish that's very similar to the original. I've added duck, chicken, and a variety of other proteins to it, and it's always worked as a good base or as a standalone item. Enjoy!
Ingredients
For the Spaghetti
3 Red Bell Peppers (Sometimes I mix it up and do one of each color)
500 Grams Thick Spaghetti
17 Grams Anchovy Paste (Ingredients Below)
50 Grams Breadcrumbs (Freshly Made Preferred)
3-4 Sprigs Fresh Parsley Finely Chopped
60 Grams Unsalted Butter
4 Tablespoons Extra-Virgin Olive Oil
1 Garlic Clove, Finely Chopped
Fine Sea Salt
Anchovy paste
Makes 100 Grams
100 Gram Oil-Packed Anchovy Filets
3 Tablespoons Ice 🧊-Cold Water
1 Tablespoon Extra-Virgin Olive Oil
Preparation
Preheat the oven 480°F/250°C.
Roast the peppers on a baking sheet for 25 minutes, flipping it halfway. The goal here is to get them to blister and start to blacken. Take them out of the oven and transfer them to a bowl and cover it with plastic wrap for 10 minutes. This will help with peeling the skin.
In a blender, puree the anchovies, ice water, and olive oil until you get a smooth cream.
Bring a large pot of salted water to a boil. Add the pasta once boiling and follow the package directions to cook al dente.
Peel the skin off of the peppers and toss the stems, skins, and seed. Slice the peppers lengthwise to the thickness of linguine.
Save a ladle of pasta water and drain the pasta.
In a large sauté pan, heat up the pan and then add 2 tablespoons of olive oil over medium heat. Add 10 grams of butter and let it start to foam up. Once foaming, add the bread crumbs and parsley and sauté for about 6 minutes or until golden and crispy. Transfer to a bowl and salt.
Wipe the pan, and heat the pan up again and add 2 tablespoons over olive oil on medium heat. Add the peppers and lightly salt. Toss in the pan and cook for about 2 minutes. Remove from the pan and set aside.
In the same pan, add 50 grams of butter and the garlic. Cook the garlic until lightly golden, ~3 minutes. Add the pasta with the anchovy cream and the ladle of water, tossing it to combine.
To serve, breadcrumbs on bottom, twirl the pasta and put on time, and then top with the peppers.