Wednesday, April 21, 2010

Anchovy Cream Sauce Pasta

A few weeks ago at a less than stellar Farmers Market I picked up some Anchovy butter, there were many other choices but this one stuck out to me. It was not overpowering and just something different to try. I decided since I had just recently learned how to make a roux and cream sauce that the light anchovy flavor would be a great base. If you have any flavored savory butters lying around, this is a good base to start with.


6 tbs of anchovy butter (or any flavored savory butter)
5 tbs of flour
2 cups of heavy whipping cream
2 cups of milk, I used whole
1 lb pasta, your choice of shape
2 cups of halved cherry tomatoes
¼ cup capers
1 cup of parmesan
Salt & pepper


In a large sauce pan melt your butter over a medium heat, once melted add in your flour 1 tablespoon at a time whisking the entire time until well combined. Add in your whipping cream next continually whisking, then add in your milk. Bring this mixture to a soft boil until it becomes thick then turn your heat down to low, then toss in the capers. Add in a decent pinch of salt and pepper.

Place your cooked noodles in your serving dish and coat with your cream sauce then top with your halved tomatoes and parmesan cheese.

Closer inspection. . . please disregard the messy bowl! Sometimes neatness is just not going to happen.

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