Thursday, April 3, 2008

Sicilian Spaghetti: Take Two

So far it been a good week on the running front. I've run three days this week so far and feel pretty good about it. I'm trying to take it slow and easy and so far it's working. :-) Dh and I have already been talking about doing another half marathon later in the season so it will be nice to have something else to focus on. We're going to go ahead and walk/run our spring half marathon in May and give up on our sub-2:00 goal. There'll be another race and as long as we can stay healthy, we'll get there. :-)

Here's another kid-friendly pasta dish that grown-ups won't mind eating. Sicilian Spaghetti from It's quick and easy and I always love to sneak anchovy's into my dh's food. He swears up and down to anyone who'll listen that he hates them but whenever I add them to a dish, he usually raves about how delicious it is. ;-) This dish is a little more elegant than the plain pasta with butter and Parmesan that the kids usually prefer but all three cleaned their plate and asked for seconds. I used canned bread crumbs and I think I might like it better next time with fresher breadcrumbs. At times clumps of bread crumbs were a little too gritty for me but it didn't seem to bother the kids.

Sicilian Spaghetti

1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated
Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.

Toss anchovy sauce with hot pasta and sprinkle with cheese; serve


Anonymous said...


Kevin said...

Simple and tasty is always good. It also helps that you can slurp! :)