David makes a wonderful Italian dish called Aioli, using good olive oil cured anchovies. I know that a lot of people cringe at the word "anchovy" but if you have never had good ones then you are missing a real treat. DON'T use the anchovy paste! Use a good Italian brand of cured ones that can be found in any good Italian grocery store. The paste has a very fishy and salty flavor and the cheap anchovies are also very fishy. A good anchovy should have a nutty flavor when cook and will dissolve into the cooking oil.
David's Pasta Aioli
- ½ cup of pecorino romano cheese grated
- ½ cup of pecorino romano cheese shaved
- 4 cloves garlic
- ½ cup of good extra virgin olive oil
- 1 bunch of fresh parsley, chopped
- 1 large yellow onion finely sliced
- ¼ cup of chopped fresh basil
- Salt and pepper
- 1 lb whole wheat spaghetti
- ½ cup of Italian bread crumbs
- 4 oil cured anchovy fillets
Cook pasta according to package. In a large skillet sauté onions over low heat in a little olive oil until carmelized. Set aside and clean skillet. Do not leave any onion pieces in the skillet or they will burn and make a bitter taste in the dish. Add ½ cup oil to skillet and heat over low. Add the whole garlic cloves and allow to slowly brown. Remove and discard garlic. Do NOT allow garlic to burn or again you will have a bitter flavor in your dish. Add anchovy fillets to hot oil and mash them into the oil until they start to dissolve. Cook for three minutes and remove skillet from heat. Add cooked pasta, onions, basil, grated cheese, and bread crumbs to skillet and toss to evenly coat. Plate and top with shaved romano cheese. Enjoy!
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