Throughout the Mediterranean, the combination of garlic, anchovies* and olive oil finds its way into scores of dishes, from salads, pastas and vegetables to seafood and even lamb and veal. Here in America, it is the basis for the legendary Caesar salad. With the addition of Parmigiano, its dressing’s assertive flavors add up to something completely…
Read MorePantry Improv: Spaghetti with Garlic, Hot Pepper, Parsley, and…
When the fridge is practically bare, I make a sublimely elemental pasta dish with pantry staples: good quality tinned anchovies, mellowed and transformed by extra virgin olive oil, garlic, dried hot pepper, and parsley. If you don’t like anchovies, the method will still work fine.
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