“When my youngest son, Uri, was young, he preferred food without sauce. We used to prepare this pasta with a mild sauce specifically for him, and it eventually became one of our favorite dishes,” explains chef Israel Aharoni. Nowadays, he eats a variety of foods but we still savor this delightful pasta, where the delicate strands of angel hair pasta beautifully absorb the rich flavors of the sauce.”
TheDorotaim project brings together two generations of cooks within the same family.
Together, they prepare a dish that carries with it a meaningful story and a connection to
tradition. If you would like to participate, write to us at [email protected] .
95 grams (7 tablespoons) butter, divided
1 cup bread crumbs
2 garlic cloves, crushed
4 anchovy filets
1 tablespoon lemon zest, preferably green
Salt
Ground black pepper
500 grams (1.1lb) angel hair pasta or spaghetti
60 ml (¼ cup) freshly squeezed lemon juice
½ cup finely grated Parmesan cheese
½ cup finely chopped parsley
1. In a small pan over medium heat, melt 20 grams ( 1½ tablespoons) of butter and toast the bread crumbs, stirring constantly, until they start to brown, 2-3 minutes.
2. Cook the pasta according to the package instructions until it reaches a slightly soft texture (just past al dente) without becoming mushy.
3. Meanwhile, prepare the sauce: Over medium heat, melt 75 grams ( 5½ tablespoons) butter with the garlic in a large pan. When the butter simmers, reduce to a low heat and add the anchovies, lemon zest, salt, and pepper, and cook for 2-3 minutes, occasionally stirring.
4. Add ½ cup of the pasta cooking water to the sauce and mix to combine.
5. Drain the pasta, immediately add it to the sauce and toss well. Add the lemon juice and continue tossing.
6. Turn off the heat, add the grated Parmesan, chopped parsley, and fried breadcrumbs, toss again and serve.
