April 19, 2012
Cook's Illustrated Olive Oil Sauce with Anchovies and Parsley
This recipe has 7 ingredients. It takes less than five minutes to prepare and cook and makes enough for one pound of pasta. All the ingredients are basic and I made no ingredient modifications. I used fresh lemons for the lemon juice since the taste is better. For the parsley I used Italian flat-leaf parsley, when chopped the texture is less gritty to me than regular parsley. I made one major modification to the recipe. The two anchovies suggested by the recipe didn't add enough flavor, so I added five more fillets. After the additional fillets the sauce had a much better overall taste. I followed the remainder of the recipe as written.
I found this sauce to be too oily for my tastes. There seemed to be enough oil for two pounds of pasta not one. I did used fresh linguine from the store, I'm not sure if I had made the pasta from scratch if it would have absorbed more oil. If the oil was cut in half it would be a lot better for my tastes. I did like that the recipe was very easy to make and literally takes only minutes. With the changes that I suggested this recipe would work with a variety of fresh pasta varieties.
This recipe is only available in the May/June issue of Cook's Illustrated Magazine or if you have paid for the online subscription you can find it here.