Recipe by Tracy K
This delicious combination of ingredients unfortunately leaves one with breath that could melt glass... I generally only make this when I will not be having any romantic encounters for at least a day!
- 4 -6 ounces dried linguine or 4 -6 ounces thick spaghetti or 4 -6 ounces other dry pasta
- 2 -3 tablespoons salt (for pasta water... NOT optional)
- 3 -4 tablespoons olive oil
- 3 cloves garlic, minced
- 1⁄8 teaspoon crushed red pepper flakes
- 3 -4 anchovies
- 1⁄4 cup sun-dried tomato packed in oil, chopped (if using the dry kind, reconstitute in boiling water)
- 1⁄4 cup freshly grated parmesan cheese (NOT the kind from a green jar, and it should be finely grated, not the big shreds)
- salt & freshly ground black pepper
Directions See How It's Made
- Bring a few quarts of water to a good rolling boil, using the 2-3 Tbsp of salt to flavor the water.
- You should be able to taste the salt in the pasta water, if you can't taste it, add more salt.
- Prep all ingredients in advance while you wait for the water to boil (mince the garlic, grate the cheese, chop the sun-dried tomatoes, etc.) so that you can toss the sauce together while the pasta is cooking.
- Heat the olive oil in a skillet over medium-low heat, add garlic and turn heat to low.
- It is CRUCIAL that the garlic not burn or turn brown.
- Add pepper flakes, anchovies, and sun dried tomatoes and cook on low heat for 3-4 minutes until the garlic loses the raw taste and the anchovies disintegrate.
- When pasta is cooked al dente, drain it and add it to the skillet with the sauce, tossing to coat well.
- Sprinkle with the grated cheese.
- Pour the pasta into a bowl, or just eat it out of the skillet-- after all, there's nobody there to see!