Pasta with Anchovy Butter

Pasta with Anchovy Butter

Anchovy butter can serve a lot of culinary purposes:  add to a bowl of pasta, butter a loaf of crusty toasted bread, swirl some into a creamy soup or rub some onto a chicken to roast.

1 -3.05 ounce can oil packed anchovies, drained and chopped

2 sticks butter, unsalted, room temperature

Salt & pepper

1 tablespoon olive oil

2 cups fresh spinach or frozen or fresh broccoli

1/2 cup sliced mushrooms (optional)

2 garlic cloves, minced

12 ounces penne or campanile pasta

3 ounces parmesan (optional)

In a small bowl, mash together the anchovies, butter and pepper to taste.  Season with salt, only if needed.  In a large skillet, heat the oil and sauté the spinach until tender, add the mushrooms and cook 2 more minutes, add the garlic and salt & pepper to taste.  Boil the pasta according to the package directions, drain and reserve ½ cup of the pasta water.  To the skillet, add ¼ cup of the pasta water, 3 tablespoons anchovy butter.  Cook and toss the mixture and add more pasta water if needed.  Salt and pepper to taste and sprinkle with the parmesan. Top with a dollop of anchovy butter.  Serves 4