Tonnarelli con burro, alici e live
Serves 1
Directions
- 1Start boiling a pot of water for the pasta, add just a tiny pinch of salt (or none at all) since the anchovies are salty.
- 2Melt about 2-3 tbsp of the butter in a large pan over low-medium heat.
- 3Add the 4 anchovies with a little bit of their oil and let them gently melt/disintegrate into the butter, stirring occasionally. Keep the heat low so it doesn’t burn.
- 4Add the zest of half the lime to the butter-anchovy mix for that fresh aroma.
- 5Cook the tonnarelli until al dente (follow package timing, but taste early).
- 6Reserve a good cup of starchy pasta water before draining.
- 7Transfer the pasta directly to the pan with tongs. Turn the heat to high and toss everything together, adding splashes of hot pasta water to create a glossy, emulsified sauce.
- 8Let it finish cooking in the pan for 1-2 minutes, tossing vigorously.
- 9Turn off the heat, add the zest of the remaining half lime (and a squeeze of juice if you want extra brightness), plus a generous grind of black pepper.
- 10Mix well, plate it up, then finish with the extra 3 anchovies on top, more fresh lime zest, cracked black pepper.
Ingredients
- 85 g Tonnarelli (or any long pasta like spaghetti/spaghettoni)
- 4 tbsp Butter
- 4 Anchovies (in oil) for the sauce
- 3 Anchovies for decoration/topping
- 1 Lime (zest and juice as needed)
- Black pepper, freshly ground
- Salt, very light in the pasta water
- Pasta water
Equipment
PanPotTongs
Tips
- Cook anchovies on very low heat so they don't burn.
- If the sauce starts to separate, toss in a bit more cold butter to bring it back together.
- Add a squeeze of lime juice if you want extra brightness.
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