"I could eat this every day": Gal Kaspers with pasta you won't be able to resist

We often underestimate canned goods, which time and again prove to be a fantastic upgrade for culinary creations. In a recent episode of MasterChef, contestants were tasked with cooking using tuna, anchovies, and condensed milk. Gal Kaspers truly stood out by preparing a sophisticated puttanesca pasta topped with crispy anchovy chips.

"I could eat this every day," said chef Yuval Ben Neria, while Michal Ansky added: "It captures the heart."

Pasta puttanesca and anchovy chips | Gal Kaspers

Ingredients:

For the pasta:

1 cup of pasta flour (or a mix of half semolina and half 00), 1 whole egg, 1 extra yolk, a pinch of salt, 0.5 tsp smoked paprika.

For the tomato sauce:

6–8 plum tomatoes (halved lengthwise), 3 tbsp high-quality olive oil, salt, black pepper, 3 cloves of garlic (thinly sliced), 4 anchovy fillets, 0.5 tsp crushed chili pepper, 1 tbsp capers, a handful of fresh basil.

For the anchovies in tempura:

6–8 whole anchovy fillets, 0.5 cup flour, 0.5 cup cornstarch, 0.5 tsp baking soda, a pinch of salt, 0.5 cup ice-cold water (with a few ice cubes), oil for deep frying.

For serving:

Olive oil, lemon.

Preparation:

1. Pasta dough: Process all ingredients in a food processor until uniform. Knead on a work surface for 2–3 minutes until smooth and flexible. Wrap in plastic and refrigerate for 20 minutes. Roll out thinly, cut into desired shapes (tagliatelle/pappardelle), and boil in salted water for 2 minutes until al dente.

2. Tomato sauce: Preheat oven to 220°C. Roast tomatoes with olive oil, salt, and pepper for 25–30 minutes until charred at the edges. In a wide pan, heat oil and sauté garlic and anchovies until the anchovies melt. Add chili, capers, and roasted tomatoes. Mash slightly and cook for 5 minutes until thickened. Add the cooked pasta and a splash of cooking water to the pan, tossing for one minute to combine flavors.

3. Anchovies in tempura: Whisk flour, cornstarch, soda, and salt. Add ice-cold water and mix gently (the batter should remain slightly lumpy). Dip each anchovy in the batter and deep-fry until golden and crispy. Drain on paper towels.

4. Serving: Arrange the pasta on a warm plate, top with the tempura anchovies, drizzle with olive oil and a splash of lemon.