Vermicelli with Olive Oil and Anchovies
A simple and flavorful pasta dish featuring vermicelli, olive oil, and anchovies. A quick and easy meal perfect for a light lunch or dinner.
Ingredients
- 4 oz Vermicelli pasta
- 3 tablespoons Olive oil (Extra virgin olive oil recommended)
- 3 fillets Anchovy fillets (Salt-packed or oil-packed, drained)
- 1 teaspoon Salt (For pasta water)
- 0.25 teaspoon Black pepper (Freshly ground, to taste)
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Instructions
- 1Bring a pot of salted water to a boil. Add the vermicelli and cook according to package directions, until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
- 2While the pasta is cooking, heat the olive oil in a saucepan over medium heat. Add the chopped anchovies and cook, stirring occasionally, until they dissolve into the oil, about 3-5 minutes.
- 3Add the drained vermicelli to the saucepan with the anchovy sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with black pepper to taste. Serve immediately.
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