Anchovies seem to be a great divider. You either really like anchovies or you consider them to be at the bottom of the chart of disgustingness (that sounds like something Dr. Lou would say!). I am squarely in the “really like anchovies” camp, and I would like to invite you to join me there with this recipe! The little cured fishes are salty and so full of wonderful umami flavor that they make a great accent to many dishes. Using them as a flavor component, like butter or soy sauce, is key to unlocking their culinary power. This recipe is a great place to try them out!
This pasta dish is rich with an unconventional beurre blanc sauce, simple because it uses tinned chickpeas, and fresh with a generous bunch of parsley. Served with a loaf of garlic bread and a green salad, this is a great almost-vegetarian dinner. If you find that you just can’t bring yourself to deal with the anchovies, use ½-1 cup crisp-cooked and crumbled bacon instead.
Savory Chickpea Pasta with Garlic Bread and Green Salad
- 1 prepared garlic bread loaf (see note for gluten-free)
- 1 Tablespoon salt
- Liquid from 1 can chickpeas
- ¼ cup lemon juice
- ¼ cup finely chopped red onion
- 2 cloves garlic
- 6 Tablespoons cold butter, cut into ¼-inch cubes
- ½ pound linguini or tagliatelle pasta
- Beans from 1 can chickpeas
- 1 can anchovy fillets, chopped fine
- 1 bunch parsley, chopped
- 2 Romaine lettuce hearts
- ¼ cup mayonnaise (the following ingredients are for the dressing—you can use a creamy bottled dressing of your choice if you prefer)
- ¼ cup plain yogurt
- 1 Tablespoon white wine vinegar
- ¼ teaspoon garlic granules
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon dried dill or parsley
Preheat the oven according to garlic bread package instructions. NOTE: if you are making a gluten free dinner, use sliced gluten free bread. Combine 3 Tablespoons mayonnaise, ½ cup softened butter, ½ teaspoon coarse salt, 1 teaspoon Italian herb blend, 1 ½ teaspoons garlic granules. Spread this mixture evenly on the slices of a loaf of gluten free bread. Stick the slices together and wrap in foil. Place the loaf on a baking sheet. Bake in a 350-degree oven for about 20 minutes or until the butter is melty.
Fill a large pot with water and the tablespoon of salt and set it over high heat to come to boil. Combine the chickpea liquid, lemon juice, red onion, and garlic in a saucepan and bring to a boil. Reduce the heat to maintain a simmer. When the liquid boils down to the point that you can drag a spatula across the bottom of the pan and it leaves a track, remove the pot from the heat. Whisk the butter into the sauce a tablespoon at a time until it is all combined. Set aside.
When the pasta water comes to boil, add your pasta and cook it according to package instructions. While your pasta cooks, assemble your salad but do not toss yet. When the pasta is finished, drain it but do not rinse. Return the pasta to the pot and add the butter sauce, parsley, chickpeas and anchovies. Toss thoroughly to combine. Taste and adjust the seasonings to suit your taste.
Toss the salad immediately before serving. Serve pasta with hot garlic bread and green salad.
