Recipe Correction:

Basil Anchovy Pasta

We inadvertently misprinted a photo of our Basil Anchovy Pasta recipe in our August 26 to September 8, 2009 coupon book.  The correct recipe photo (with accompanying directions) are listed below.  We sincerely apologize for this mishap.
While there's still lots of fresh basil around (like the plant that you bought in the spring) - try making this very easy and satisfying pasta!  Don't be put off by the anchovies either.  You'd be surprised at the depth of flavor they can add.
 
Total Time: 30 Minutes
Makes: 4 Servings
 

Ingredients

  • 1 lb. fettuccine pasta (cooked al dente per box instructions)
  • 1/4 cup extra virgin olive oil
  • 1 2 oz. tin of anchovies (packed in olive oil, rough chopped)
  • 1/2 cup fresh basil leaves (sliced into thin ribbons)
  • 1/4 cup grated Parmesan cheese
  • 6 cloves of garlic (minced)
  • 1/2 teaspoon red pepper flakes
  • Salt and fresh ground black pepper

Directions

Cook pasta, reserving some of the cooking water.  In a large shallow pan, heat the olive oil over medium-heat and add the garlic, cook for about 30 seconds, then add the red pepper flakes, the chopped anchovies, and a little bit of oil they were packed in.  Add the cooked pasta, basil and toss.  Drizzle in a small amount of the pasta water to create a loose sauce.  Season with salt and pepper and top with the Parmesan cheese - serve immediately.

Recipe created by Personal Chef Michi Harris