Spaghetti With Garlic, Oil and Anchovies

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of water to a rolling boil over high heat, then salt the water generously.
  • Add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).
  • Meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned.
  • Add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces.
  • Stir in the tomato paste and chili pepper to form a sauce.
  • Cook for another minute or two, or until all of the ingredients are well blended.
  • Turn off the heat and cover to keep warm.
  • Drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
  • Transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined.
  • Add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.
  • Transfer the dressed pasta to warmed individual shallow bowls; serve immediately.
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