Pasta: Difference between revisions

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[https://www.seriouseats.com/pasta-burro-e-alici-pasta-with-creamy-anchovy-butter-sauce-recipe-11859455 by Sasha Marx 1/12/25 serious eats]

here are sauces that enjoy universal acclaim with off-the-charts Tomatometer and audience scores—sauces like carbonara, vodka, and Marcella Hazan's tomato-butter sugo. They're the pasta equivalent of season four of The Wire, or My Beautiful Dark Twisted Fantasy: undisputed classics. At the other end of the spectrum are the under-appreciated sauces with smaller but passionate followings—you could call gricia and beans and greens the Sobotkas or 808s and Heartbreak of the pasta world. They may not be at the top of many peoples' all-time favorite lists, but that doesn't mean they're not deserving of praise and respect. Pasta burro e alici definitely falls in this latter category.

=====French in a Flash: Pissaladière Pasta Recipe=====

[https://www.seriouseats.com/french-in-a-flash-pissaladiere-pasta-recipe by Kerry Saretsky 6/4/21 serious eats]

This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty.

Pasta: Difference between revisions

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@@ Line 120: / Line 120: @@
 [https://www.seriouseats.com/pasta-burro-e-alici-pasta-with-creamy-anchovy-butter-sauce-recipe-11859455 by Sasha Marx 1/12/25 serious eats]
   here are sauces that enjoy universal acclaim with off-the-charts Tomatometer and audience scores—sauces like carbonara, vodka, and Marcella Hazan's tomato-butter sugo. They're the pasta equivalent of season four of The Wire, or My Beautiful Dark Twisted Fantasy: undisputed classics. At the other end of the spectrum are the under-appreciated sauces with smaller but passionate followings—you could call gricia and beans and greens the Sobotkas or 808s and Heartbreak of the pasta world. They may not be at the top of many peoples' all-time favorite lists, but that doesn't mean they're not deserving of praise and respect. Pasta burro e alici definitely falls in this latter category.
+=====French in a Flash: Pissaladière Pasta Recipe=====
+[https://www.seriouseats.com/french-in-a-flash-pissaladiere-pasta-recipe by Kerry Saretsky 6/4/21 serious eats]
+ This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty.