Our take on one of the most famous Italian pasta recipes, Aglio, Olio e Peperoncino. I decided to add some anchovies even though they aren’t traditional because I really like the extra saltiness that they bring to the dish. Also, I love the toasted breadcrumbs from the almond crackers in this recipe because of the extra crunchiness.
This recipe shows how to work with both regular cooking olive oil and high-quality, extra virgin olive oil, as it puts each variety to good use. From the salty prosciutto, briny olives, and earthy, glowing turmeric to the fruity, almost grassy Sicilian olive oil - the gorgeous finishing touch - this is a risotto that is easy to prepare yet impossible to forget.