Aglio e Olio with Anchovy and Mafaldine

February 22, 2018

Aglio e Olio with Anchovy and Mafaldine

Master this dish, and then send the invites! As one of THE easiest pasta sauces to make and master, Aglio e Olio is a dish that will ensure your table is THE table everyone will want to visit. This spicy, garlicky sauce is featured with our long frilly strand, Rustic Durum Egg Mafadine, but you can sub with our Toasted Basmati Gluten-Free Mafaldine as well. NOTE: Forego the anchovy if you’re not a fan, but be warned that it adds a complex and savory note that will be missed.

Chef, and fellow Noodler, Jon Silveira

Serves 3 as entrée; serves 4 as small plate

Active Prep Time: 
20 minutes


1 9oz package of Dumpling & Strand Rustic Durum Egg Mafaldine
3 tablespoons extra virgin olive oil
2 cloves garlic, sliced thin
1/3 fresno chili, sliced thin
6 anchovy fillets packed in oil
2 tablespoons parsley, chopped
1 tablespoon mint, chopped
Salt and Pepper to taste


1. Start a large stock pot of 4 qts of water to boil. Add 3 tsp of salt to water
2. Start the next two steps about 5 minutes before the stock pot of water starts to boil: In a medium sauté pan, heat the oil, garlic, chilies, anchovy, and pepper over high heat.
3. Use a spoon to help break up the anchovy to emulsify it into the oil.
4. Check stock pot -- once the water is up to a VIGOROUS ROLLING BOIL, drop noodles into boiling water. Boil noodles for :30 less than the directions indicate. Reserve 1 cup of pasta water, then drain noodles and set aside.
5. Add the herbs and noodles into the sauté pan along with 1 tablespoon of the pasta cooking water.
6. Toss for :30 till everything coats the noodles.
7. Transfer to plates or bowls. Season with salt and fresh cracked pepper.
8. Serve immediately. And always share with family and friends!

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