How to Make Nonna’s Spaghetti, According to Jame Enoteca Chef Jackson Kalb

This pasta is as comforting as it is versatile
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We need comfort food in these uncomfortable times, and there’s nothing more comforting than spaghetti like grandma used to make. Jackson Kalb, chef-owner of Jame Enoteca in El Segundo—and soon-to-open Ospi in Venice—shared with us his easy and extremely versatile recipe for Nonna’s Spaghetti, aka the Everything That’s About to Go Bad Pasta. Don’t have shallots? Sub red onions. Don’t have parm? Any hard cheese will do. Oh and you can add bacon or sausage if you’d like.

“Think of this recipe as more of a rough template and fill in ingredients as you see fit (or as you have available),” Kalb says.

Jame Enoteca is open for takeout from 11 a.m. to 8 p.m. Sunday through Thursday and 11 a.m. to 8:30 p.m. on Friday and Saturday. Bonus: wine and beer to-go are 40 percent off.

Nonna’s Spaghetti

1 Lb spaghetti or other long pasta

1 cup EVOO

¼ cup chopped parsley

1 tsp chili flake

4 shallots (sliced)

1 garlic clove, sliced

4 anchovies (chopped)

2 tbs tomato paste

¼ cup parmigiana (optional)

Cook pasta in heavily salted water (2 TBL per gallon) per instructions on box. Reserve pasta water.

Heat half of olive oil in pot until smoking.

Add shallots and cook until caramelized. 5-8 minutes. Add tomato paste, anchovy, garlic, chili flake, and parsley. Cook until garlic is light golden, 1-2 minutes.

Add pasta to sauce. Combine with the rest of the olive oil, Parmesan if using, and ¼ cup pasta water.


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