Recipes tagged with « Umami »

Spaghetti with Anchovies and Crunch

Spaghetti cooked al dente tossed with garlic, anchovies, spicy crushed red pepper, black and green olives, finished with toasted bread crumbs and aged pecorino. Olive oil based sauce gently coats pasta, anchovies dissolve adding umami depth. Crunch from pangrattato adds texture contrast. Quick pan work, attentive stirring. Simple, robust, straightforward Mediterranean punch. Swap parmigiano for pecorino for sharper edge. Bread crumbs provide intense crunch, toasted until nutty but not burnt. Quick, practical, no fuss. A meal highlighting tonal balance and textural tension.