Garlic and olive oil pasta with anchovies melted into the sauce for extra savory depth.
Ingredients
Scale
Measurement units
- 1 lb spaghetti
- 10 cloves garlic cloves, sliced
- ½ cup extra virgin olive oil
- 6 fillets anchovy fillets
- 1 tsp peperoncino
- ½ cup toasted breadcrumbs
- ½ cup fresh parsley
- 2 tbsp salt
Ingredients
Scale
Measurement units
- 1 lb spaghetti
- 10 cloves garlic cloves, sliced
- ½ cup extra virgin olive oil
- 6 fillets anchovy fillets
- 1 tsp peperoncino
- ½ cup toasted breadcrumbs
- ½ cup fresh parsley
- 2 tbsp salt
Instructions
Make the sauce
Heat oil over medium-low (275-300°F surface). Add anchovies, mash until dissolved. Add garlic, cook until golden. Add peperoncino.
Equipment
- large skillet
Ingredients
- oil (½ cup)
- anchovies (6 fillets)
- garlic (10 cloves)
- peperoncino (1 tsp)
Cook the pasta
Cook spaghetti in well-salted water until just shy of al dente. Reserve 1 cup pasta water.
Equipment
- large pot
Ingredients
- spaghetti (1 lb)
- salt (2 tbsp)
Combine and finish
Add pasta to sauce with pasta water. Toss over medium heat (325-350°F surface) until sauce coats pasta. Add parsley, toss.
Equipment
- large skillet
Ingredients
- parsley (½ cup)
Top and serve
Top with toasted breadcrumbs (poor man's cheese). Serve immediately.
Ingredients
- breadcrumbs (½ cup)
Before you cook
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