Mediterranean > Greek > Greek Main

Giganti with Anchovies and Garlic Recipe

Ingredients with Measurements:
- 1 pound giganti pasta
- 1/2 cup olive oil
- 6 cloves garlic, minced
- 6 anchovy fillets, chopped
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Grated Parmesan cheese for serving

Special equipment needed:
- Large pot for boiling pasta
- Large skillet for sautéing garlic and anchovies

Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the giganti pasta and cook until al dente, about 12-15 minutes.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the chopped anchovies and red pepper flakes to the skillet and cook for 2-3 minutes, until the anchovies have melted into the oil.
4. Drain the cooked pasta and add it to the skillet with the garlic and anchovies. Toss to coat the pasta in the sauce.
5. Add the chopped parsley and season with salt and pepper to taste.
6. Serve hot with grated Parmesan cheese on top.

Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Serving size:
4 servings

Nutritional information:
Calories: 560
Fat: 28g
Carbohydrates: 60g
Protein: 16g
Sodium: 460mg

Substitutions for ingredients:
- Giganti pasta can be substituted with any other large pasta shape, such as rigatoni or penne.
- Anchovy fillets can be substituted with anchovy paste or sardines.
- Parsley can be substituted with basil or oregano.

- Add chopped tomatoes or sun-dried tomatoes to the skillet for a burst of sweetness.
- Add chopped olives or capers for a briny flavor.
- Add cooked shrimp or scallops for a seafood twist.

Tips and tricks:
- Be sure to cook the pasta al dente so it doesn't become mushy when tossed with the sauce.
- Use a good quality olive oil for the best flavor.
- If you don't like spicy food, omit the red pepper flakes.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pasta in a skillet over low heat, adding a splash of water or chicken broth to loosen the sauce if necessary.

Presentation ideas:
Serve the pasta in individual bowls with a sprinkle of grated Parmesan cheese on top.

Fresh parsley or basil leaves can be used as a garnish.

This pasta dish pairs well with a crisp green salad and a glass of white wine.

Suggested side dishes:
Garlic bread or a side of roasted vegetables would be a great accompaniment to this pasta dish.

Troubleshooting advice:
If the pasta is too dry, add a splash of pasta water to the skillet to loosen the sauce.

Food safety advice:
Be sure to cook the pasta and anchovies to the proper temperature to avoid any foodborne illnesses.

Food history:
Giganti pasta is a large, tube-shaped pasta that originated in Italy. Anchovies have been used in Italian cuisine for centuries, adding a salty, umami flavor to dishes.

Flavor profiles:
This pasta dish is savory and salty, with a hint of spice from the red pepper flakes.

Serving suggestions:
Serve this pasta dish as a main course for a cozy dinner at home.

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Region: Greek

Taste: Savory, Salty, Umami, Tangy, Pungent, Aromatic