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    Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED



    Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED

    Forget the meatballs. Jacques Pépin takes a familiar staple and transforms it into something exciting with a few simple additions. His spaghetti with anchovies recipe receives an extra kick with plenty of garlic and a touch of jalapeno. Give this recipe a try and let us know what you think!

    What you’ll need:
    8 oz. dry spaghetti, 2 oz. tin anchovy filets in oil, 3 cloves garlic, 1/2 jalapeno pepper, 2 tbsp shredded parmesan, 2 tbsp olive oil, parsley,

    Jacques Pépin Cooking At Home
    Episode 137: Spaghetti with anchovies
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    About Jacques Pépin Cooking At Home:

    Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​​

    Discover more recipes and fun with food on @KQED Food

    44件のコメント

    3. @RandomNameTitle on

      Simple, quick, and supremely tasty. I made it tonight as my wife and kids were out. With a nice crisp Muscadet it was brilliant! Merci beaucoup Monsieur Pépin.

    9. @Dave91274 on

      I remember watching this on pbs with my grandmother. Then she would cook her usual depression era type food lol

    11. @Gnostiko1604 on

      Just made this a little while ago, albeit no jalapeno because I sadly didn't have any to hand. Subbed red pepper flakes in. I love anchovies but I was worried this was going to be TOO fishy because you're using the oil from the sardine tin and there's no red sauce, which is the kind of pasta dishes I usually throw anchovies in. Maybe it was the garlic counteracting the fishiness somewhat, but turns out my fears were unfounded and it was delicious. Just the right amount of anchovy flavor permeating the dish. Will definitely be making this quick, easy, and tasty meal again in future.

    20. @nicolekoretsky9062 on

      I credit Pepin with my love of cooking; I grew up watching him on PBS as a child. He's wonderful. And his chicken liver pate is still my go-to recipe.

    27. @Briancbell121 on

      Making this tonight… I'm going to use a saucepan for the sauce though, and I only have jarred jalapeño slices and dried parsely so that's what I'm using.

    29. @louiseeckert1574 on

      I am going to add this recipe to my hand-written cookbook, for use in an emergency, grid-down situation.
      Pasta, anchovies, oil, garlic/parsely (dried), maybe I'll have some cheese on hand.

      Interesting, tasty, do-able from Prepper ingredients.
      LouiseAustralia 🦘

    35. @rogerxxxxxxx on

      Caught this recipe again via SamsungTV streaming on his channel, seen the video also here within the recent past years.

      The trick for making this taste really really great is within the taste of the peppers, I used my garden smoked dried Poblano peppers! Smoking and drying creates a sweater more well bodied taste. I also used a cast iron pan for boiling the spaghetti, giving a sweeter taste from the seasoned cast iron.

      Granted, could have been just all in the anchovies, being a year past best use date, becoming really mushy… Reminds me of Japan's yummy Yakisoba!

    37. @DavidBrothers-k1d on

      Somebody told me somebody that grew peppers and he said when you put jalapenos next to really hot peppers like habaneros or something that they will take on the flavor and spiciness

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