Pasta with Anchovies and Pecorino

Pasta with anchovies and pecorino is a simple yet flavorful dish that combines the saltiness of the sea with the assertive taste of the cheese. It is a variant of the classic Italian dish often using ingredients such as garlic, oil, and chili pepper to enhance the flavors.

Ingredients

• 320 g of pasta (spaghetti, bucatini, or linguine are classic choices)
• 100 g of anchovies in oil
• 80 g of grated Pecorino Romano
• 2 cloves of garlic
• Chili powder or fresh chili to taste
• Extra virgin olive oil
• Chopped fresh parsley (optional)

Preparation

1. Bring a pot of salted water to a boil for the pasta. Cook the pasta al dente according to the package instructions.
2. Meanwhile, in a large frying pan, sauté the garlic cloves in extra virgin olive oil until golden. If you like, add chili pepper at this point.
3. Add the anchovies drained from their preservation oil. Let them dissolve in the sauté over low heat, mashing them with a wooden spoon until a cream is created.
4. Drain the pasta while reserving some of the cooking water. Add the pasta to the pan with the anchovies and mix well.
5. If necessary, add a little of the cooking water to make the sauce creamier.
6. Remove from the heat and add the grated pecorino, stirring vigorously to combine everything.
7. If desired, you can add chopped fresh parsley for a touch of color and freshness.
8. Plate and serve immediately.

Curiosity

Pecorino Romano is a cheese with a long history, dating back to Roman times. It is appreciated in Italian cuisine not only for its strong and slightly salty taste but also for its ability to pair well with dishes based on vegetables and fish, as in this recipe that combines land and sea in a truly appetizing union!