Anchovy Pasta Salad : Linguine All’Amalfitana Salad AKA Amalfi-style Linguine Salad.
Here we have simple, easy and beautiful Italian dish with a little twist : Anchovy Pasta Salad so quickly prepared and tasteful to have for lunch while the heat is on.
Especially if you love anchovy fillets as we do.
Please take care that the quantity of anchovies you add to this dish depends on your taste and the way this delicacy is preserved; namely, it may be very salty.
Our batch is preserved in olive oil and is not too salty so it is really up to your choice to decide how many fillets you will combine with the rest of ingredients.
Before serving, please take care of how salty your salad is so be careful with any salt you add to this easy summer lunch.
In case you are not that familiar to Italian cuisine, let me just briefly write that Pasta All’Amalfitana is prepared by gently frying the garlic, peperoncino, anchovies and walnuts and when done, you just simply add pasta boiled al dente to the pan with some water remained from boiling pasta; cook it all together for couple of minutes and the exquisite lunch is ready to serve. Garnished with grated hard cheese. I skipped frying; just combined the ingredients and enjoyed.
Buon appetito !
Anchovy Pasta Salad
Anchovy Pasta Salad : Linguine All’Amalfitana Salad AKA Amalfi-style Linguine Salad
- 1 package Linguine ( 1 lb )
- 2 cups walnuts, whole
- 2 garlic cloves
- 4-6 anchovy fillets
- 1 peperoncino / chili
- Fresh parsley leaves to taste
- 4 Tbsp olive oil
- Salt to taste
- Parmesan, grated to garnish, to taste
Bring water with a pinch of salt to boil and drop linguine into it. Boil two minutes less than package instructions says.
While pasta is slowly boiling, roughly chop walnuts, finely chop garlic and peperoncino.
Break anchovy fillets using your fingers.
Combine olive oil, anchowy, walnuts, garlic, fresh parsley and peperoncino in a small mug /bowl.
Drain pasta and combine it with the rest of ingredients, garnish with grated hard cheese and serve.