Pasta with green beans and anchovy butter
This recipe seems very simple, and it is, but out of enthusiasm for high heat and wanting to finish even faster, things can go terribly wrong. When I made the traditional version of this dish for the first time, I was a little too enthusiastic with the heat under the pan. You see, I like cooking over high heat.
Ingredients · Servings 4
- 350 g pasta (e.g. fusilli)
- 400 g green beans
- 1 can of anchovies
- 20 g butter
- 2 cloves of garlic
- 1 red pepper
- 3 sprigs of basil (fresh)
- 3-4 tablespoons olive oil
- Chili flakes to taste
- Salt and pepper to taste
Method · 20 min
- Clean the green beans. If you have whole green beans, break them in half and remove the ends. Put them in a pan with plenty of water and add some salt. Cook the green beans until al dente.
- Finely chop the garlic and red pepper. If you do not like it very spicy, remove the seeds from the pepper first. Put olive oil in a pan and add the pepper and garlic. Turn the heat very low and let it simmer gently for 4-5 minutes. Use a flame diffuser if necessary, as the garlic really must not burn. Add the anchovies and cook until they have dissolved. Then add the butter and let it melt.
- Meanwhile, cook the pasta until al dente. Drain and reserve half a coffee cup of the cooking water.
- Toss the pasta in the anchovy butter. Add the green beans. Pour the cooking liquid over the pasta and stir well. Season to taste with pepper.
- Divide the pasta with green beans among the plates and garnish with basil and optionally some extra chili flakes.
