Andy Makes Pantry Pasta

You really don't need to chop it that finely

because they're gonna break down in the oil.

Oh.

(laughs)

60 dollars a bottle! That's like $5

of anchovies right there.

[Man] $5 of anchovies right there.

(sighs) Okay.

(soft music)

Lot of people have opinions on what pantry pasta is.

For me, it's I want just whatever dry pasta you got at home

some Parmesan cheese, any kind of hard salty cheese,

and my secret ingredient totally optional, good anchovies.

It's gonna add this nice oh mommy, what's in that?

It makes it really special

but if you're not into it, leave it out.

First things first, I'm gonna cook some pasta.

The sauce, sauce, sauce, sauce, sauce

happens really, really quickly.

So, I just kind of cook my pasta

while I'm boiling the sauce.

I am starting with bucatini, lots of salt,

forgot to add the salt.

I like bucatini, it has a little bit more

weight than spaghetti and I just love the way

the kind of sauce interacts with the pasta.

(soft music)

So, right now I'm taking four cloves of garlic.

I'm just very thinly slicing it.

Careful with my fingers.

(grunts)

It's okay. That's like I don't.

I'm gonna take some anchovies out.

I'm gonna get another bowl.

Don't look at my ass.

In this recipe, we call for I believe three anchovies

and it's totally optional, you don't need it,

I mean I think you need it

but if you don't you need it, you don't need it.

I'm gonna go for four because I don't like listening

to myself basically.

Or anyone for that matter.

I'm gonna add my quarter cup of olive oil,

add the garlic.

I want to be stirring this constantly,

just because the garlic does brown rather quickly.

Garlic is brown, I'm gonna add the anchovies,

and then I'm just gonna cook until

the anchovies kind of dissolve.

I'm gonna add a quarter teaspoon red pepper flakes.

You could add more, but you're gonna add black pepper

so depends on how spicy you like it.

Cup and a half of pasta water,

one and a quarter cup, one and a quarter cup pasta water.

I'm adding the Parmesan to the sauce

to help it thicken and it'll cling on

to the pasta really nicely.

I just wait 'til it kind of comes to a simmer

and then I add the pasta.

I haven't even gone to a proper show in so long

but if you see me as a 13 year old kid just

black nail polish and just mosh pits.

I would love to go back.

(heavy rock music)

Yeah this would not fly in this kitchen.

No, this is a band that Brad sent to me on Friday.

The band is called Bongripper and this song is called Satan.

(heavy rock music)

Anyways, I'm gonna add the pasta to the sauce,

unsalted butter, I'm gonna add a lot

of black pepper as well.

Keep stirring this just so the pasta

doesn't stick to the bottom.

I'm gonna just remove it so it doesn't cook anymore.

I'm gonna give a hit of lemon zest.

Just like a little bit and a few drops of juice,

like a teaspoon or two.

And then, some flat-leaf parsley

but you could use whatever tender herb you'd like.

I go pretty coarse with this

and then I don't top my pasta with the parsley

I actually stir the parsley in.

So it kind of warms through a bit

so you extract some of that grassiness.

You see how that sauce is clinging to the pasta?

A little more oil, some more Parm,

and a little more pepper.

There you have it that's my version

of pantry pasta made with only

a handful of ingredients.

Super easy whether you're making it for one, two, or more.

That's a good ass recipe.

(heavy rock music)