Barbe di Frate also called monk’s beard or agretti is a wild weed growing in sandy seashores along the Mediterranean coast, they are especially popular in Tuscany. They have a salty&lemony taste and can be blanched, steamed or even better cooked in a pasta sauce for 3min. Now is the season for around 5 weeks and they are full of the energy of spring.
Also relatively new in Germany for around 3-4 years and on my to cook-liste since arriving in Berlin. It was my first time using it and this recipe found directly the way to my Holy Grail of pasta dishes. Such refreshing&light, salty and sublime, like a sea breeze. Perfect for my Venice-mood right now. haha
This recipe is fast and easy to make, don’t miss it.
Ingredients
300g Spaghetti
1-2 bunches monk’s beard/Barbe di Frate
3 anchovies
1-2 tbsp salty capers
2 cloves garlic
12 Datterini tomatoes
Olive oil
chilli flakes/peperoncino (optional)
Preparation
- First soak the salty capers in cold water for 1-2h. Chop the garlic in slices, chop the tomatoes in chunks and discard the pinkish roots and tough bottoms from the monk’s beard. You only need the green part. Wash the monk’s beard carefully. Also cook the pasta.
\ - Heat a lot of olive oil in a big sauteuse, pan or wok on low heat. Add anchovies, drained capers, garlic slices and cook for 2-3min.
3. Now add the tomatoes and cook for 2-3min.
4. Add the monk’s beard
5. Combine it cook for 2-3min
6. Now add the cooked pasta and combine. Cook for additional 1-2min. You could also add a bit pasta cooking water, as usual.
7. Serve, but please NO cheese. It’s full of the energy of spring.
