Pasta Trigiani

Main Dish

Ingredients

1 gallon Water

1/4 cup Kosher salt

1 1/2 cups Extra virgin olive oil

3 Tbsp Minced fresh garlic

2 – 2 ounce Cans anchovies, drained

1 pound Dried angel hair pasta

1/4 tsp Crushed red pepper

1/4 cup Freshly grated Pecorino Romano cheese

Instructions

Bring the water and salt to a rolling boil in a large pot.

While the water is coming to a boil, warm the oil and garlic in a large skillet over very low heat, being very careful not to burn or color the garlic. Allow the oil and garlic to infuse for 10 minutes. Again, be very careful not to burn or even brown the garlic. If the garlic starts to brown, simply remove the skillet from the heat and allow it to cool for 3 to 4 minutes before returning to the heat.

Add the anchovies and steep for an additional 5 minutes (they will dissolve).

Cook the angel hair following the directions on the package. Set aside about a quarter-cup of the cooking water, then drain the angel hair.

Fold the red pepper, hot drained angel hair, 2 tablespoons of the reserved pasta cooking water, and the cheese into the infused oil, combining thoroughly. Divide among 6 to 8 serving bowls.

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com