I love to cook.  Cooking is one of my favorite ways to unwind after a long day.  I recently cleaned up my hard drive for more picture storage and came across a picture of my sister-in-law’s mother-in-law (I will call her G). This picture was taken back in December during our Toronto visit.   I snapped this photo of G when she was teaching me how to cook this authentic Italian dish, anchovy pasta, that is normally serve for Christmas Eve dinner.  I don’t think you can learn how to cook a better Italian dish than from an Italian lady who has been cooking for her family her entire life with recipes passed from generation to generation!

So, this picture inspired me to  cook that dish again a couple nights ago.  Yes, I had also talked about it here but have not had a chance to share that dish with you until now.  G’s recipe called for a more pungent and authentic taste, whereas my version is tailored to our lifestyle…organic, less sodium and more healthy.  You only need 4 ingredients for this dish; extra virgin olive oil, whole grain pasta, anchovies and bread crumbs.

Ingredients:

1 bag (17.6 oz) Organic Whole Wheat Spaghetti. I bought mine at Costco.
4.2 oz Anchovy Fillets (1 bottle)
1 Cup Organic Bread Crumbs. I bought mine at Trader Joe’s. It’s not salty at all.
1/2 cup Organic Extra Virgin Oil

Directions:

1. Cook the pasta first.  Add pasta to boiling water and cook for 9 minutes or until al dente.  Drain the pasta and set aside.

2. Heat olive oil in a skillet over low heat.  Add the anchovy fillets and break them up with a stirring spoon until they become a paste.

3. Stir in the bread crumbs. You want a semi-paste texture that is not too oily and not too dry because you want this to coat the pasta nicely.

4.  Toss pasta and serve.

Thank you for visiting and have a fabulous day!