Garlic, Lemon and Anchovy Pasta Salad
Garlic, Lemon and Anchovy Pasta Salad
Ingredients
- 1 lb (450 g) fusilli
- ¼ cup (30 g) garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1/3 cup (75 ml) olive oil
- 6 green onions, finely chopped
- 2 tbsp anchovy fillets, chopped
- 1 cup (30 g) flat-leaf parsley leaves, finely chopped
- 2 tsp tarragon leaves, finely chopped
- 1 tsp thyme leaves
- 1 lemon, zest finely grated
- 2 tbsp (30 ml) lemon juice
Instructions
- In a large pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the pasta cooking water. Drain.
- Meanwhile, in a large, deep skillet over medium heat, lightly brown the garlic and red pepper flakes in the oil. Add the green onions and anchovies. Cook for 30 seconds while stirring. Add the herbs, lemon zest, pasta and reserved pasta cooking water. Cook for 30 seconds while stirring to coat the pasta with the other ingredients. Add the lemon juice. Season with salt and pepper. Serve immediately.
Garlic, Lemon and Anchovy Pasta Salad