A punchy, 10-minute pasta that relies on the "holy trinity" of Italian pantry staples: anchovies, garlic, and chilli. The trumpet shape is perfect for trapping that spicy, melted butter.
Serves: 2
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients
- 300g Trumpet pasta
- 80g Unsalted butter
- 6 Anchovy fillets
- 4 Garlic cloves, crushed
- 1 Lemon, zest only
- 1 tsp Chilli flakes
- 40g Parmigiano Reggiano, grated (plus extra for serving)
- 1 large handful Fresh parsley, finely chopped
- 1 Egg yolk (optional, for serving)
- Freshly cracked black pepper
- Sea salt (to taste)
Method
Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add the trumpet pasta and cook until al dente.
Make the Anchovy Butter: While the pasta cooks, melt the butter in a large pan over medium-low heat. Add the anchovies, crushed garlic, lemon zest, and chilli flakes. Use a wooden spoon to break the anchovies down until they dissolve into the butter and the garlic is fragrant.
Emulsify: Once the pasta is ready, transfer it directly into the pan with the anchovy butter. Add a splash of starchy pasta water and toss vigorously to create a glossy sauce.
The Finishers: Stir in the finely chopped parsley and the 40g of grated parmesan. Season with lots of black pepper. Taste before adding any salt, as the anchovies and cheese are already quite salty.
Serve: Plate the pasta with an extra dusting of parmesan. If you’re feeling indulgent, add a fresh egg yolk on top of each bowl for extra richness.