Calabrian Bomb
recipe by NANCY SILVERTON
SARAH
TAYLOR
MAREN CORUSO
Sometimes even the best of us need a little kick. When primo chef Nancy Silverton is looking for one, she heads for Tutto Calabria Crushed Hot Chili Peppers. The family-owned southern Italian company’s from-the-jar jolt is made from small red chilies dried with salt, then crushed into a paste—flesh, skin, seeds and all—with olive oil and a touch of vinegar.
She calls the condiment her beloved Calabrian Bomb—intensely spicy but well rounded, thanks to the lingering sweetness of the pepper skins and a nice shot of brininess from the salt and vinegar. “I love using it as an instant base for pasta sauces when I want some heat and complexity,” says Silverton. “At Osteria, we offer a very simple preparation of spaghetti tossed with just these smashed Calabrian peppers, marinated white anchovies and breadcrumbs. It’s absolutely delicious.”
Another hint from the master: Add a spoonful or two of the Tutto Calabria to mayonnaise or aioli for a punchy accompaniment to cooked meats or even a dip for crudités.
CALABRIAN BOMB SPAGHETTI
Kosher salt
8 ounces spaghetti
32 marinated white anchovies
3 tablespoons extra-virgin olive oil, plus extra for breadcrumbs
Grated zest of 1 lemon
1 teaspoon chili flakes
1⁄2 cup fine breadcrumbs
1 tablespoon and 1 teaspoon Tutto Calabria Crushed Hot Chili Peppers
1 tablespoon garlic (about 4 cloves), grated or minced
2 bunches fresh chives
1 tablespoon fresh lemon juice
Bring a large pot of water to a boil over high heat and add a generous amount of kosher salt. Stir in spaghetti, return the water to a boil and cook until al dente, stirring occasionally to prevent sticking. While the pasta is cooking, place the anchovies on a large plate, drizzle with 1 tablespoon olive oil and sprinkle with lemon zest and chili flakes.
Put breadcrumbs in a small bowl, stir in a few drops of the olive oil and set aside while it moistens. Heat the olive oil, Tutto Calabria sauce, garlic and a pinch of kosher salt over medium-high heat in a large skillet and sauté until garlic turns fragrant, making sure to stir constantly.
Use tongs to remove pasta from water and transfer it while still dripping to the skillet with the sauce. Put skillet over medium-high heat, add chives and stir until wilted. Add anchovies and lemon juice and toss gently.
Divide pasta mixture out of the skillet and pile onto four plates, twisting into mounds. Sprinkle chives and breadcrumbs over top. Serves four.
Recipe adapted from Silverton’s book A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags and Boxes.
Categories: Food / Pantry / Recipes
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After ordering the 2 special ingredients for this dish on the web (Tutto Calabria Crushed Hot Chili Peppers and the marinated white anchovies) I made this dish this week. We love spicy food, but this pasta was so spicy it was actually inedible. Perhaps you should recommend utilizing half the amount of chili for those who want to try it. Also, the two items are not readily available (except on the web) are expensive -- $13 for the chili and $28 for the white anchovies plus shipping. It's nice to be able to utilize ingredients from jars, cans, etc. but the time and cost are really not worth it.
Posted by: Karen Blakely | 12/27/2010 at 07:45 AM
I am going to try to make my own crushed hot pepper sauce but with Mexican chiles gueros and chiles perones. They will probably be too hot for most, but delightful for us pepper heads. I agree with Karen Blakely: it is far better to come up with your own ingredients and not resort to cans or bottles. I mean, those who fill and sell the cans and bottles are doing it to make money, not to make a glorious, healthy meal.
Posted by: Charles Dews | 12/30/2010 at 12:40 PM
I suggest using Anchovies in crushed red pepper oil...
Posted by: BRochelle_2000 | 12/31/2010 at 12:19 PM
Looks delicious! And great food photography.
Posted by: Orange county food photographer | 01/30/2011 at 09:36 PM
Oh,,,, i still cant get it to work! It is not there on the main page, only access it when you cick on the comments link.....
Posted by: Cush | 02/24/2011 at 07:16 PM
Thanks for this. I would love to try it, but then, it's hard to find virgin oil in my country. Is there a substitute to it? Like an asian oil or something?
Posted by: atlas pasta maker | 03/01/2011 at 02:08 AM
That looks appetizing.
I am surely gonna try it next weekend and will let you know how good or bad i did it with pictures.
Posted by: chicago personal trainer | 12/01/2011 at 11:27 PM
I am big found of spaghetti and noodles and looking at the picture urged me to make it (:
I will also try it.
Posted by: chino hills boot camp | 12/06/2011 at 10:52 PM