Forget the meatballs. Jacques Pépin takes a familiar staple and transforms it into something exciting with a few simple additions. His spaghetti with anchovies recipe receives an extra kick with plenty of garlic and a touch of jalapeno. Give this recipe a try and let us know what you think!
What you’ll need:
8 oz. dry spaghetti, 2 oz. tin anchovy filets in oil, 3 cloves garlic, 1/2 jalapeno pepper, 2 tbsp shredded parmesan, 2 tbsp olive oil, parsley,
Jacques Pépin Cooking At Home
Episode 137: Spaghetti with anchovies
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Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/
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47 Comments
Et ben y s’est pas trop cassé le cul pour celle ci.
A nice man.
I make a version of this. No jalepeno, but a good squeeze of lemon. Delicious.
weird way to make pasta sauce mr pepin?!…
Excellent simple option with basic ingredients ❤
I do the same thing except in place of Parmesan cheese I put gorgonzola. I think it holds up better to the powerful flavors of anchovy and garlic.
Yummmm
Yummmm
Fab🎉
If you don't have anchovies or you don't want to have half a tin left over, a good quality fish sauce (like Red Boat) is a great substitute!
simplicity is is the best
Magic happens!
He cooked the spaghetti to the consistency of Chinese noodles. I prefer my pasta al dente.
Delicious. Definitely will be making this !
Tasty!
Love this recipe.
A big pile of that would hit the spot
Only realized that love of his life passed Gloria so sorry think was love of us life hopefully doing ok .we all love you .
saw this this morning, made it minutes ago. anchovies, i love anchovies in a Caesar salad. This was an unexpected delight.
The simplicity of mastery!
BTW. I will no longer support the hyper liberal PBS any longer.
Wonderful fast delicious lunch or early dinner. Very flavorful and satisfying meal. I always keep 3 or 4 boxes of spaghetti, linguine or fettucine in my cupboard along with garlic, butter, olive oil, anchovies' capers, sardines….you know, just in case.
Delicious !
How many cloves of garlic do you think he's chopped up over the years? Thousands, yes?
It’s also quite wonderful if you slowly sauté the garlic until lightly golden in the olive oil first. The anchovies will melt into it. Then follow the recipe. I use red Aleppo pepper flakes, I don’t care for the green taste of jalapeños.
I absolutely adore pepin but this one doesn’t do it for me. Yeah, im italian
Just like memories of my Moms own!!! Anchovy and Garlic…..just fabulous!!!!!!
This is one of my favorite quick meals. The only difference is the use of crushed red pepper instead of jalapeño. Tasty and fast.
I like this recipe with capers
Here's the right way to prepare Anchovies. You don't buy then because their awful and make everything taste awful.
There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this
Love this no nonsense, punchy recipe. Cook the garlic and chilli with the anchovy oil in the microwave. Mix cheese and fish. So what? Throw together and viola, delicious. Serve with a big glass of robust red and you're in heaven.
The Master!
That spaghetti looks like overcooked, this man better sticks to French cuisine like croque monsieur and sandwich. Pasta must be eaten AL DENTE and for a healthy reason, the more you cook pasta the more it loses its nutrients also it becomes hard to digest because it turns into glue in the digestive system which leads to a dangerously increasasing the level of sugar in the blood.
This looks perfect simple and delicious but I do not have microwave.. So just put the sane mixture on stove top? Any advice?
Try with sardines. Tasty and cheaper.
Nice straight forward sauce.
My Italian friend : "What! Cheese from a plastic container! Oh mio Dio!"
I was an alcoholic for 25 years and that messed up my insides so forgive me if i forego the jalapenos. 😢😂. Apart from that it looks great and I will try it. 😊.
No peppers pleeeease!
did this guy not die in the shining?
I wish I could remember the writer who said (this was at least 30 years ago) that the best meal she ever ate—period—was cooked for her by Jacques Pepin.
Jacques Pepin, I'm enjoying this tasty quck meal tonight. Thanks so very much. I made an addition of a tasty homegrown tomato into the sauce as I have so many and substituted some baby arugula instead of parsley. Yum!
very much like my backpacking spaghetti
Wow: lively recipe!
As a 3 rd generation Italian American- in San Francisco: we make this dish very similar.
We call it 'a little bit of something'
Jalapeno peppers do not go inti Italian recopies.
Pure soul!