Ingredients:
Anchovy Oil:
- 1 tin of Fishwife anchovies in Spanish olive oil (with oil)
- ⅓ cup olive oil
- 1 tsp fresh lemon juice
- Fresh crackled black pepper, to taste
Toasted Anchovy Bread Crumbs:
- 1½ tbsp anchovy oil (from above)
- 1 garlic clove, finely minced
- ½ tsp dried tarragon
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ cup panko bread crumbs
Whipped Cottage Cheese:
- 2 5oz containers of Good Culture Simply 2% Milkfat Cottage Cheese
- 1 tbsp fresh lemon juice (~½ lemon)
- ⅓ 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 cracked pepper, to taste
For Serving:
- 8 oz Mefalde Corte pasta, cooked and rinsed with cold water
- 2 cups baby arugala
- 3 tbsp capers, drained
- 2 tbsp basil, chiffonade or finely minced
- Extra anchovy oil (from above)
- 1-2 tsp fresh lemon zest
Directions:
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!