- 1 pound spaghetti
- 1/3 cup olive oil
- 5 cloves garlic, grated
- 1 tablespoon anchovy paste
- 1/4 teaspoon chili flakes
- Small handful of flat leaf parsley, chopped
Bring a big pot of water to boil, salt it well, and drop in the spaghetti. Stir, and cook until al dente.
Meanwhile, in a big sauté pan, heat the oil on medium heat and add the garlic, chili, and anchovy, stirring to break up the anchovy paste and spread out the garlic. Cook until the garlic is super fragrant, but not yet brown, no more than 3 minutes. Shut off the oil, and let it sit off to the side.
Drain the spaghetti, and toss it with the olive oil, garlic, chili, and anchovy. Add the chopped parsley, and stir it through. Season with salt and pepper, lightly, and top with grated Parmesan. Serve!
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