Hearty and Heart Healthy

You knew the anchovies were going to make another appearance.
It came time to use up the rest of those anchovies, and at least some of my parsley, in a somewhat traditional pasta dish. I also wanted to use up tomato sauce I had made due to the bunches of cherry tomatoes I keep harvesting from my garden–in late October no less!

I transplanted one of my outdoor parsley plants to an indoor pot in the hopes it could produce for me in the winter.  It hasn't been looking great!

I transplanted one of my outdoor parsley plants to an indoor pot in the hopes it could produce for me in the winter. It hasn’t been looking great!


It is nice when something comes together I wasn’t expecting. This salty, toothsome dish packed a flavor punch. I ended up using one of the tiny dried out chilis I had on hand, something I also grew in a planter and don’t use very much, because I thought this recipe could benefit from some extra spice. Red pepper flakes add a nice touch in tomato sauce. Since I had fewer anchovy filets available than one of the original recipes suggested, I threw in capers to fill it out.

Pasta Oreganata With Garlic, Anchovies and Tomatoes
Adapted from a combination of Gwyneth Paltrow’s recipe in Bon Appetit and a New York Times recipe

1-2 Cups of chunky tomato sauce, previously made, such as Smitten Kitchen’s fresh tomato sauce
6 anchovy fillets packed in oil, drained
4 Tablespoons of olive oil, divided
4 garlic cloves, peeled and finely chopped
1 dried chili, finely chopped (optional)
1 Tablespoon capers
1/4 Cup plain dry breadcrumbs
1 Tablespoon fresh flat-leaf parsley
, finely chopped
1/2 teaspoon fresh thyme, finely chopped
Large pinch dried oregano
Freshly ground black pepper
8 ounces of linguine or spaghetti
, I use whole wheat
additional chopped parsley leaves
small fresh basil leaves
(optional)

Set the oven temperature to 400°. Line a small baking sheet with parchment paper or aluminum foil. Place breadcrumbs and herbs in a small bowl; season with salt and pepper. Drizzle 1 Tbsp. oil over; stir until mixture resembles damp sand.
DSC_6040
Bake until golden brown, 3-5 minutes. Set aside.
DSC_6046
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Put about 3 Tablespoons of olive oil in a medium skillet over medium heat; a minute later, add garlic. Cook garlic so it bubbles gently. When it is lightly browned all over, add anchovies.
DSC_6042
Cook, stirring occasionally, for about a minute, until anchovies begin to fall apart. Add capers, if using.
DSC_6043
Add tomato sauce and chili. Adjust heat so the sauce bubbles nicely, and cook until mixture cooks down and comes together a little, about 5 minutes. Taste and add salt and pepper as necessary.
DSC_6044
Add drained pasta to skillet; toss to coat, adding reserved pasta water by 1/4-cupfuls if dry. Remove from heat; stir in basil. Drizzle with remaining 2 Tbsp. oil. Divide among bowls. Top each with oreganata and extra parsley.
DSC_6048

One thought on “Hearty and Heart Healthy

  1. Pingback: Orange and Green, Two Ways | Make Haste Not Waste

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s