Bagna Cauda Pasta
Bagna Cauda Pasta brings the cozy flavors of Piedmont to your plate with a rich, garlicky, and savory sauce made from garlic, anchovies, and olive oil. It’s a comforting dish perfect for family dinners or special gatherings.
Ingredients
- 8 –10 garlic cloves peeled and minced
- 1/2 cup extra-virgin olive oil
- 6 –8 anchovy fillets salt-cured or packed in oil
- 1/4 teaspoon crushed red pepper flakes optional
- 12 oz pasta spaghetti or linguine work best
- Salt for cooking the pasta
- Fresh parsley chopped, for garnish
- Parmigiano-Reggiano cheese optional, for serving
Instructions
- Cook the Garlic: In a pan, heat the olive oil over low heat. Add the minced garlic and cook gently until it turns soft and fragrant, about 5–7 minutes. Don’t let it brown.
- Add the Anchovies: Stir in the anchovy fillets, mashing them with a wooden spoon until they dissolve into the oil and garlic mixture. Cook for 2–3 minutes until they melt into a rich sauce.
- Boil the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente.
- Combine Pasta and Sauce: Drain the pasta, reserving a cup of the pasta water. Toss the pasta in the bagna cauda sauce, adding a bit of the reserved pasta water to thin out the sauce if needed. Make sure every strand is well-coated.
- Garnish and Serve: Plate the pasta and top with freshly chopped parsley and a sprinkle of Parmigiano-Reggiano cheese if you like. Serve immediately.
Notes
For a little kick, add crushed red pepper flakes when cooking the garlic.
This dish pairs wonderfully with a light salad or roasted vegetables for added texture.
You can use any pasta you have on hand, but spaghetti or linguine work best to soak up the sauce.
This dish pairs wonderfully with a light salad or roasted vegetables for added texture.
You can use any pasta you have on hand, but spaghetti or linguine work best to soak up the sauce.