"Anchovies can add depth to aglio e olio, melting into the oil to create a complex, savory flavor," says Charlotte Langley, emphasizing the transformative role of anchovies.
"Think of anchovies in pasta dishes the same you would consider them in a Caesar salad; rather than taking front and center, they balance alongside your dish's other ingredients, boosting your meal without overpowering it."
By incorporating canned anchovies, home cooks can enhance not only aglio e olio but also other pasta dishes like a last-minute weeknight carbonara with minimal effort.
For the ideal texture, some recipes suggest chopping the fish, and anchovies packed in oil work best since they are cured but not cooked.
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