Aromatic Spring Herb & Crispy Anchovy Pasta
Fragrant Nasturtium Pasta with Crispy Fried Anchovies
Anchovies add an explosion of umami, don’t they? And topping pasta or cold noodles with crispy fried items makes them infinitely more delicious! By finely chopping spring herbs like nasturtium for the pasta and then frying tiny anchovies until perfectly crisp, you’ll awaken your appetite just like the vibrant spring sunlight. This dish promises a delightful texture contrast and a burst of fresh, seasonal flavor.
For the Fragrant Nasturtium Pasta- 80g Pasta (spaghetti or linguine recommended)
- 40g Fresh Nasturtium leaves and stems
- 3 cloves Garlic, thinly sliced
- 2-3 Dried Vietnamese chili peppers (or peperoncino)
- 1 Tbsp Sesame oil
For the Crispy Fried Anchovies- 20g Small dried anchovies (like whitebait)
- Approx. 1-2 Tbsp Grapeseed oil (or any neutral frying oil)
- 20g Small dried anchovies (like whitebait)
- Approx. 1-2 Tbsp Grapeseed oil (or any neutral frying oil)
Cooking Instructions
Step 1
Let’s prepare the fragrant nasturtium. First, soak the nasturtium in water for about 10 minutes to loosen any dirt. Gently agitate it in the water, then rinse thoroughly. Trim off any tough, dirty roots and any yellowed or wilted leaves.
Step 2
Once the nasturtium is clean and dry, carefully chop it finely. If there are any thick stems, slice them in half lengthwise before chopping. Finely minced nasturtium will infuse the pasta with its unique, peppery flavor.
Step 3
Now, let’s make the crispy fried anchovies. Heat about 1-2 tablespoons of grapeseed oil in a pan over medium heat. Once the oil is shimmering, add the dried anchovies. Fry them for about 2-3 minutes, or until they turn golden brown and crispy. Remove the fried anchovies with a slotted spoon and place them on a paper towel-lined plate to drain. Set aside.
Step 4
In the same pan (you can leave a little of the anchovy oil or add about 1 tablespoon of olive oil), add the sliced garlic. Sauté over low heat until the garlic is fragrant and lightly golden – be careful not to burn it. Once the garlic is aromatic, add the dried Vietnamese chili peppers (or peperoncino) and sauté for another 30 seconds until fragrant. Keep the heat low to prevent burning.
Step 5
When the aroma of garlic and chili fills the air, add the finely chopped nasturtium to the pan. Stir-fry for about 1 minute until the nasturtium slightly wilts and its fragrance intensifies. Add 1 tablespoon of pasta cooking water (reserved from boiling the pasta) to create a light sauce base.
Step 6
Add the pre-cooked pasta to the pan. Pour in another 2-3 tablespoons of the reserved pasta water. Toss everything together quickly and vigorously over medium-high heat, allowing the pasta water to emulsify with the oil and create a glossy sauce that coats the pasta. Adjust the amount of pasta water as needed to reach your desired consistency.
Step 7
Transfer the nasturtium pasta to a serving plate. Drizzle 1 tablespoon of sesame oil evenly over the top of the pasta for an added layer of nutty aroma and flavor.
Step 8
Finally, generously sprinkle about 2 tablespoons of the crispy fried anchovies over the pasta. Your ‘Spring Nasturtium & Crispy Anchovy Pasta’ is now complete! Enjoy this delightful taste of spring.
