Chef Mike Easton’s Recipe for Salsa Siciliana

Featuring anchovies, from the kitchen of Il Corvo chef Mike Easton

By Mike Easton January 16, 2014

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This article originally appeared in the February 2014 issue of Seattle Magazine.

!–paging_filter–pstrongIngredients:/strongembr2 Tablespoons olive oil/emembr4 cloves of garlic, crushed/emembr8 fillets of anchovy/emembr2 Tablespoons of pomodoro concentrato, the Italian tomato paste in tubes/emembr1 teaspoon chili flakes, or more, to taste/emembr1 pound pasta/em/p
p class=”Normal1″strongInstructions:/strong/p
pCook 1 pound of your favorite spaghetti for the recommended amount of time in a large pot of well-salted water./p
pWhile that’s cooking, coat the bottom of a cold sauté pan with some olive oil, add the crushed garlic and place over low heat. Once the garlic begins to sizzle, begin smashing the anchovies into the pan with a fork. Let the anchovies fry for a minute and then add the chili flakes, toasting them in the oil with the anchovy and garlic for 15–20 seconds./p
pAdd the tomato paste to the pan and stir in with a wooden spoon. The sauce will look a bit lumpy and oily at this stage. “It’s OK, don’t panic,” Mike Easton says. Continue cooking the tomato in the sauce for another 2 minutes and turn off the flame.nbsp;/p
pAs your pasta comes to the perfect “al dente” doneness, drain the pasta, being sure to reserve 1/4 cup of the pasta water. Toss the pasta with the sauce and the 1/4 cup of pasta water, stir until evenly coated./p
pServes 4./p
pEaston suggests serving this dish with “copious amounts of Nero d’Avola wine.”/p

 

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