Spaghetti with anchovies | Jacques Pépin Cooking At Home | KQED

Forget the meatballs. Jacques Pépin takes a familiar staple and transforms it into something exciting with a few simple additions. His spaghetti with anchovies recipe receives an extra kick with plenty of garlic and a touch of jalapeno. Give this recipe a try and let us know what you think!

What you'll need:
8 oz. dry spaghetti, 2 oz. tin anchovy filets in oil, 3 cloves garlic, 1/2 jalapeno pepper, 2 tbsp shredded parmesan, 2 tbsp olive oil, parsley,

Jacques Pépin Cooking At Home
Episode 137: Spaghetti with anchovies
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[wpl]

One of the things that endears Jacque to so many people around the world is that he isn't a food snob. He loves cooking but he doesn't need the highest quality or most expensive ingredients to work with. By showing simple meals with simple ingredients he helps people of all socioeconomic backgrounds become better cooks.

[janiboma]

I made this for dinner tonight. Exactly according to his recipe. He said for 2 or 3 people. Guess what I ate the whole dish by myself. It was so, so good.

[lalva]

There’s no one like Jacques. He makes the simplest of recipes look so elegant and the most complex of culinary dishes look so easy to prepare. He’s a gem

[TheCcormier]

I hope this guy lives forever. I could watch him cook a boot and I’d still want to eat it!

[HenningStrandin]

This is masterful. It's cooking for weeknights, when many of us would buy a pizza on our way home from work. But even when you have no energy left at all after a long day, you can still make a dish with some real flavors, in no longer than it takes to boil the spaghetti. Top notch.

[RedIron]

There is something deeply comforting about watching an old master do what he genuinely loves. People who are the best at what they love most. Jacques Pepin is the exemplification of this

[secretagentbloke]

I met Jacques once, a lovely, friendly gentleman. He doesn’t over complicate his recipes, which helps a lot, in my opinion

[dianarestifo]

Love to watch Jacques Pépin. No pretense, no performance. Just a master with food who is also a master teacher.

[boom]

I love it that he’s not afraid to use a microwave! He’s so down to earth! Still going strong at 89! 👏🏽

[tomlewis]

I love this man. I wish I could sit down with him, and enjoy a glass of wine over a simple conversation for just one hour.

[roquefortfiles]

Isn't Jacques just the coolest? So refined and classic but so unpretentious.

[OmbréLeather]

This dish is quite popular in Calabrian cooking in southern Italy 🇮🇹 I grew up with this, especially on Christmas Eve as one of the dishes my mom would make. Now many years later I make it for my kids and grandkids, the tradition passes on to new generations to enjoy.

[glg]

This is something he's done a few times over the years. I first made this after watching him 25 yrs ago. This introduced anchovy in multiple ways to my cooking. 🙏🏾

[evanpritchard]

I just need to say that making the sauce in the microwave is BRILLIANT! And something I'd never considered. Now, rather than messing around with another pan, I can just put ingredients in a bowl and into the microwave. Presto! Sauce! Really great idea. Merci beaucoup Monsieur Pépin ! Been a fan for a long time. This is just the latest thing I've learned from you. Cheers.

[protopigeon]

I've had a pretty rubbish day but Jacques has cheered me right up again

[grw]

I’m so glad Jacques is “back” I know he’s been through so much in the last year. A trooper.

[cliffcurrier]

Been watching you since my teenage yrs on TV I'm 44 now and still honored to have the pleasure

[elliottnelson]

Holy mackerel. I made this for dinner tonight, one of the best pastas I’ve ever tasted. For my palate this is perfect.

[klauswigsmith]

I'm supposed to be using YouTube to practice guitar but for the last two days I've been learning how to cook just about anything imaginable courtesy of Jaques Pepin.

[francacece]

As an Italian from Rome this we call spaghetti aglio e olio Only raw version. We usually fry anchovies with oil and garlic chilli flakes but careful not to burn garlic. while spaghetti are cooking. When u cook
Anchovies they melt just giving flavour
I have never had raw but looked amazing love Jacque Pepin