How I Make Anchovy Pasta

It’s been a long time since I last made a pasta and that reason alone is enough to have spaghetti this lunch! Am I talking nonesense? I don’t know. But I’m excited to present what’s in our dining table today.

Anchovy Pasta can be intimidating to hear since we don’t use the term “anchovy” in the Philippines. But when we hear Tuyo Pasta or Dilis Pasta, they are the dishes we know and the dishes we are truly proud of because of the Filipino fusion to the Italian food. Tuyo is our generalized term for fish that has been sun-dried. On the other hand, dilis is the term we use for anchovies. Both are famously used as topping for pasta in our country.

For this Anchovy Pasta recipe, I’ll be using the same recipe of making Tuyo Pasta or Dilis Pasta.

1. Prepare all the ingredients needed.

• 200 grams anchovies
• 500 grams spaghetti pasta
• 300ml olive oil
• 4 tomatoes
• 3 garlic bulbs
• 1 tbsp sugar
• butter
• parmesan cheese
• basil flakes
• chili flakes
• salt

2. I first made a gourmet anchovy for this recipe. I made garlic confit by roasting peeled garlic on olive oil over low heat.

3. Cook anchovies into the olive oil and add sugar to balance its saltiness.

4. If not used, I store the gourmet anchovies in the fridge.

5. Cook the pasta to boiling water until it reached al dente texture.

6. Saute tomatoes with garlic in butter.

7. Add the gourmet anchovies. Remove from heat.

8. Toss in the cooked pasta.

9. Season with parmesan cheese, basil flakes and chili flakes.

10. Your Anchovy Pasta is now done and ready to be served.