If you're looking to convince an anchovy skeptic (or you are one yourself), give this recipe a try - it's staff-tested and approved! Two types of anchovies are used two ways - one cooked into the sauce, and one used to garnish at the end. The large Patagonia white anchovies are surprisingly mild, almost like salmon.
Yield: 5-6 servings
1 10oz container cherry tomatoes- garnish with about 10 halves per serving
1 pkg Bertagni Fresh Fettuccini
6 garlic cloves, thinly sliced
¼ cup Elvira EVOO, plus more for drizzling 4
4 filets oil packed Ortiz Anchovies
¼ tsp crushed red pepper flakes, or more to taste
½# Hobelkäse- finely grated, yields about 2 cups (link)
1 ¼ cup pasta water
Freshly ground black pepper
1 tbsp finely grated lemon zest
¼ cup fresh lemon juice
Salt to taste
¼ cup finely chopped parsley
1 can Patagonia Lemon Olive White Anchovies (2 filets per serving)
Blanch or steam sliced zucchini, about 3 minutes, until the zucchini is vibrant green but not overcooked. Put into ice bath about 5 minutes, drain, and set aside.
Cook Bertagni Fettucini according to package directions. Drain, saving required amount of pasta water. Run pasta under cold water to halt cooking. Set aside.
Sauté garlic in 2 to 3 tbsp Elvira EVOO in a large pot or dutch oven over medium heat, stirring occasionally until garlic is JUST golden. Add Ortiz Anchovies and red pepper flakes, smashing anchovies to break them up, cook about 1 minute until mixture is incorporated.
Add pasta water to garlic/anchovy mixture in pot, slowly add in about 1 cup of the grated Hobelkase while gently stirring so the cheese doesn’t clump, about 1 to 2 minutes.
Turn to medium-low heat, add pasta to pot, drizzle with the remaining Elvira EVOO and a good amount of black pepper. Gently toss and stir with tongs until the sauce is thickened and coats the pasta. Remove from heat and add zucchini, parsley, lemon zest, lemon juice and salt (to taste).
Divide pasta among serving bowls; sprinkle with remaining Hobelkase, garnish with cherry tomatoes and 2 Patagonia White Anchovies.