Sunday, August 4, 2013

Spinach Tagliatelle with Garlic Anchovy Sauce


This recipe is a very traditional one in our home. For as long as I can remember, Christmas Eve was always seafood and angel hair pasta with garlic anchovy sauce. Italian holidays are always wonderful, because of the family that surrounds you, but also the great food that is served. 

For this dish, I did a switch on the pasta, using Spinach Tagliatelle Nests from Delverde and Lucini Olive Oil. I love that Italian cooking uses the most simple ingredients, but the freshest, for the most outstanding flavors.  

Spinach Tagliatelle Nests with Garlic Anchovy Sauce 

1/3 cup of Extra Virgin Olive Oil ( I used the Lucini brand) 
1 tablespoon chopped garlic (more or a bit less if you prefer) 
1 can flat fillet anchovies ( I like Cento or Cora)
1 cup water 
2 to 3 Spinach Tagliatelle Nests 

Put the olive oil and anchovies in a saucepan. I also use the oil from the anchovy can as well as it has lots of flavor that shouldn't be wasted. Dissolve the anchovy in the oil, let it simmer for a few minutes. Then add your garlic and let it simmer till the garlic is a light brown, be careful not to burn. Carefully pour the water in the pan, let cook for 10-15 minutes. Save some of your water from cooking your pasta in case it may be too dry. 

 Bring water to a boil and put pasta in. Cook for 6-10 minutes until “al dente.” This pasta is handcrafted in Italy in the Abruzzo region and you can tell how fresh it is when you open the package. 

Pour your sauce over the cooked pasta, toss and Mangia! 

This pasta was really quite wonderful. It was very light and did not take long to cook at all. In Italy, they do not use cheese with seafood in the pasta, but if you wanted to sprinkle some parmesan cheese on top, that would be tasty too!  

If you are not a fan of anchovies, you could just go with the garlic and extra virgin oil oil or you could add clams to the sauce. It is a very adaptable dish, which is great, as in Italy, they use what they have on hand to make a fabulous meal ! 


I must say I was thrilled and honored when La Cucina Italiana Magazine contacted me about being one of their Blogger Ambassadors. My mom and I have been reading that magazine for quite a long while, and they not only give you great recipes, but also the history of many places in Italy. Delverde and Lucini Premium Select Extra Virgin Olive Oil were kind enough to send me a few items from their line to try in my home. These two brands really represent what Italian food is all about - fresh, simple and flavorful - you cannot go wrong with any of their items!

You can read all about the Delverde Recipe Challenge here

*Disclaimer: There has been no monetary compensation for posting this content. Brands mentioned are not affiliates or sponsors of this blog post. The opinions expressed are completely my own based on my experiences. I received the items used for this recipe in this post from Delverde and Lucici as part of the La Cucina Italiana Magazine Blogger Ambassador Program. 




This recipe is posted as an entry in the Delverde DISH YOUR BLOG recipe contest to try to win a trip to NYC. Some entrants may have received free sample products in addition to the opportunity to compete for the prize." 



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4 comments:

Pamela RG said...

This recipe looks so delicious Rosemary. Tagliatelle is my favourite pasta. I also eat Anchovies. Thanks for sharing this recipe. Pamela

NYCStylelittleCannoli said...

Pamela, you have to try it! It is so simple and actually better the next day when the pasta can soak in that sauce of garlic, olive oil and anchovies. Let me know how you like it if you do make it.

Lilli said...

Yum! Looking very delicious, made me hungry! You cooked tagliatelle in a perfect Italian way!:)

Daryl said...

not a fan of salty anchoives but i do love spinach pasta ...

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