It was the summer of our venture as newly weds. We weren’t your typical newly weds where we both had jobs and a family to come back to after the honeymoon. No, we decided to leave everything we had known and move straight across the country. Maryland to California, 3 days after our much anticipated wedding. After learning more than enough about the other person in just 7 short days, we settled into our first apartment together in the heart of Los Angeles. It was a quaint and cozy classic with not much room to spare but to us, it was perfect. One night, after stressing about this new life, I had realized I should better learn how to somewhat cook (does throwing a can of Cream of Mushroom over some chicken count as cooking? Boy, I’m glad those days are long gone!). We were extremely poor with not much in the pantry so I pulled together this delicious pasta dish. It’s unusual when you are used to those delectable creamy pasta dishes. But, Chris will hound me if I don’t make this at least once a month.
Do you remember when you were a kid or even a teenager and you had to ask your parents for something you knew they wouldn’t give to you? It came down to your approach. There was a certain way to sound and look while asking, that almost ensured your success. Well, I am going to attempt to do the same thing with you…now. This pasta is full of flavor! Parmesan cheese, breadcrumbs, fresh parsley, cough**anchovies**cough, olive oil. See, easy, not so scary ingredients. In all seriousness, you will never find me munching on some pizza covered in anchovy fillets. I can’t do it. But, what anchovies add to dishes in terms of flavor, is remarkable. So if you or someone you know doesn’t like anchovies, still make this. You don’t taste anchovy as much as a salty flavor. Also, since there aren’t a lot of ingredients, try to reach for premium quality products. It will always make whatever you’re eating so much more delicious.
Our ingredient line up:
From Top Left to Right: Those anchovies we aren’t scared about, extra virgin olive oil, spaghetti (this was a brown rice spaghetti), crushed garlic or garlic paste, fresh parsley, black pepper (I know I usually don’t put salt and pepper in the ingredient line up but it’s soooo necessary here), breadcrumbs (fresh is best if you can), and parmesan.
As our pasta is boiling away, we make our sauce. I know it’s not the most appetite invoking sauce but once it’s tossed with our pasta and breadcrumbs, you will believe in this pasta once more.
We combine our pasta with our sauce. Magic is about to happen. It really is. See that black pepper, it needs to get in here…now!
Toss that pretty thing until it’s nice and mixed through. Make sure you don’t overcook your pasta. Since there is so much tossing happening here, it will fall apart. Cooking it to al dente will make a perfect spaghetti!
I like to add sausage to this but it’s yummy on it’s own. The ball is in your court!
One more pic for good luck! Happy ‘sghetti making!