Скачать или смотреть Emeril Lagasse's Classic Spaghetti Acqua Pazza Recipe

Today, Emeril is teaching you how to create the classic Italian dish, spaghetti acqua pazza. Make your own with the recipe below!

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Recipe: Acqua Pazza – Cherry Tomato Pasta with Secret Ingredient (Anchovies)
1 pound thin spaghetti, cooked al dente, drained (reserve about 1 cup of the pasta water)
3 – 4 tablespoons extra virgin olive oil
Cherry tomatoes
3 to 4 cloves garlic, coarsely chopped or sliced
Anchovy fillets in oil, drained
Chopped fresh parsley
Chopped fresh basil
A few drops of colatura, or to taste

Bring a large pot of salted water to a boil and stir in the pasta. Bring to a boil and cook, stirring until al dente. Drain pasta in a colander, reserving about 1 1 /2 cups of the cooking water separately. Set aside while you make the sauce.

In a large skillet, heat the oil over medium high heat. Add the cherry tomatoes and allow them to blister a bit. In a skillet, add olive oil, then add the garlic. Cook briefly (don’t allow to scorch), then add the anchovies and enough water to coat the bottom of the pan. Cook briefly, stirring occasionally, add the tomatoes, and add in some of the pasta water. Then garnish with fresh parsley and add the colatura to taste.