Spicy Garlic and Anchovy Farfalle

When Stephanie Munster posted this teaser photo on her FB timeline, I got really excited.

Farfel was always a staple in the poor Jewish Ashkenaz communities of Poland, Russia and most other eastern European countries which was home for Jews for 1000 years.

My mother and Bubbie made a comfort-food version of these toasted egg noodles. Like other recipes from the poor Jewish communities of Europe farfel was inexpensive and filling! Consisting of the farfel, egg, onions, garlic, salt and pepper and a bit of oil.

If you are old enough you will definitely remember “Farfel the Dog” from your childhood.

Farfel was ventriloquist Jimmy Nelson’s dummy who was used as a mascot to sell Nestle’s Quik instant chocolate powder in the 50’s and 60’s. Although Nelson wasn’t Jewish, he named Farfel after the noodles he saw on the menu at the Borscht Belt Resorts he played at in the Catskill mountains.

So you can imagine my surprise when Stephanie was planning to serve farfel with anchovies and spinach!!! Never heard of such a thing.. and she didn’t spell farfel correctly!

Then I realized she was talking about farfalle pasta. Farfalle means “butterfly” in Italian, and it’s the familiar “bow-tie” pasta that she was talking about and it all began to make sense.

When Stephanie wrote:

“About to make something delicious for dinner using the best olive oil in the world. Galilee Green extra virgin olive oil !!!!”

She was referring to a recipe by Italian American Chef Giada De Laurentiis

Spicy Garlic and Anchovy Farfalle

And here’s the recipe and a photo of Stephanie’s yummy results and a link to some kosher farfalle pasta if you can’t find any locally!

If you prefer to cook up a bowl of Jewish Farfel, click on the photo on the top left of this page!

Ingredients

•Kosher salt
•1 pound farfalle pasta
•1/2 cup Galilee Green extra-virgin olive oil
•1 tablespoon anchovy paste
•1/2 teaspoon crushed red pepper flakes
•3 cloves garlic, finely chopped
•5 cups baby spinach leaves (about 6 ounces)
•1/2 cup plain breadcrumbs
•1/3 cup freshly grated Parmesan

Directions

• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
• Drain and reserve about 1 cup of the pasta water.
• In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat.
• Add the anchovy paste, red pepper flakes and garlic. Cook until aromatic, 2 minutes.
• Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes.
• Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes.
• In a large serving bowl, toss together the breadcrumb mixture, cooked pasta and half of the cheese.
• Add in the reserved pasta water, if needed, to loosen the pasta.
• Drizzle with the remaining 1/4 cup of olive oil and sprinkle with the remaining cheese, and serve.

Get your Galilee Green Oil here and share with us your “something delicious!”