Gulf News’ Your Ramadan Table’ food show: Spaghetti with anchovies
Chef John Buenaventura’s Mediterranean-inspired pasta is a quick and flavourful meal
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4 to 5
Ingredients
500 gms spaghetti
250 gms canned anchovies in oil (store bought)
50 gms garlic
50 gms black garlic
10 gms bird eye chillies
10 gms Jalapeno chillies
10 gms basil leaves
200 gms cherry tomatoes
2 tbsp lemon juice
Lemon zest, as needed
Salt to taste
Black pepper, as needed
Method
In a saucepan, boil water over a high flame. Add salt and spaghetti and cook for 10 to 15 minutes or until al dente. Be careful not to break the pasta. Once done, strain the spaghetti and let it cool down. Set it aside.
Meanwhile, slice the tomatoes in half. Thinly slice the garlic, roughly chop the black garlic, and thinly slice the jalapenos and chillies. If needed, deseed the chillies.
In a saucepan, heat olive oil and the oil from the anchovies over a medium flame. Add the sliced garlic and sauté it. Then add the sliced tomatoes and whole anchovies, and sauté until the tomatoes cook. Add the black garlic. Then add the cooked pasta and combine well. Add jalapenos and bird’s eye chillies. Turn off the flame. Season it with black pepper and salt. Add lemon zest and a teaspoon of lemon juice. Then, mix the roughly chopped basil leaves into the pasta. Top it with chopped parsley and serve hot.
Tips
Whenever using a lemon, roll it first to loosen it up for easier juice extraction.
Seafood pasta doesn't require cheese (optional).
This dish celebrates simplicity and bold flavours. It features al dente spaghetti infused with the robust taste of anchovies, perfectly balanced with a blend of savoury and spicy elements. Each bite celebrates the simple yet bold flavours that define Mediterranean cuisine.
Join us for the next recipe tomorrow!
Do you have a favourite Ramadan recipe to share? Write to us at food@gulfnews.com.