Two iconic summer dishes in one – pan con tomate and pasta salad, what could ever be better than that? It features a bright, garlicky heirloom tomato vinaigrette, whipped herbed cottage cheese for a creamy, tangy twist, and is finished with savory anchovy breadcrumbs for a punch of umami and crunch in every bite. This dish hits all the notes of salty, fresh, and satisfying. The perfect summer dish!
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
Two iconic summer dishes in one – pan con tomate and pasta salad, what could ever be better than that? It features a bright, garlicky heirloom tomato vinaigrette, whipped herbed cottage cheese for a creamy, tangy twist, and is finished with savory anchovy breadcrumbs for a punch of umami and crunch in every bite. This dish hits all the notes of salty, fresh, and satisfying. The perfect summer dish!
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
- • Anchovy Oil: 1 tin Fishwife Anchovies (with oil), ⅓ cup olive oil, 1 tsp fresh lemon juice, black pepper to taste
- • Toasted Anchovy Bread Crumbs: 1½ tbsp anchovy, ½ cup panko bread crumbs oil (from above), 1 garlic clove finely minced, ½ tsp dried tarragon, ½ tsp dried basil, ½ tspdried oregano,
- • Whipped Cottage Cheese: 2 5oz containers Good Culture 2% cottage cheese, 1 tbsp fresh lemon juice (~½ lemon), ⅛ tsp garlic powder, ½ tbsp fresh chives, finely minced, ½ tbsp fresh basil finely minced, 1 tsp fresh lemon zest
- • Heirloom Tomato Vinaigrette: 2 medium red heirloom tomatoes grated, 2 garlic cloves grated, 2 tbsp anchovy oil (from above), 1 tsp fresh lemon juice, fresh black pepper to taste
- • For Serving: 8oz pasta cooked and rinsed with cold water, 2 cups baby arugula, 3 tbsp capers drained, 2 tbsp basil finely minced, extra drizzle of anchovy oil (from above), 1-2 fresh lemon zest
- Make the Anchovy Oil - Blend together anchovies in their oil, additional olive oil, lemon juice, and fresh cracked black pepper using an immersion blender or small food processor until smooth. Set aside.
- Make the Toasted Breadcrumbs - Heat 1½ tablespoons of the anchovy oil in a small skillet. Add the garlic to the oil first, allowing it to cook for a few seconds, followed by the dried herbs, and then the panko. Toss mixture around with a wooden spoon until panko is golden brown and the herbs become aromatic. Set aside in a separate bowl.
- Make the Whipped Cottage Cheese - Blend together the cottage cheese, lemon juice, and garlic powder until smooth using an immersion blender or a small food processor. Transfer cottage cheese to a small bowl and fold in chives, basil, and lemon zest. Set aside in the fridge until ready to use.
- Make the Tomato Vinaigrette - Grate the tomatoes using the large setting of a box grater and transfer to a large bowl. Add the grated garlic, anchovy oil, lemon juice, and fresh cracked pepper and stir to combine. Taste for salt, however it will most likely be unnecessary with the saltiness of the anchovies.
- Pasta Salad Assembly - Add rinsed pasta and baby arugula to the bowl with the tomato vinaigrette until evenly coated. Serve pasta into bowls and top with dollops of whipped cottage cheese, capers, chiffonade/ minced basil, and fresh lemon zest. Sprinkle seasoned anchovy breadcrumbs, followed by an extra drizzle of the anchovy oil. Enjoy!
Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)
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