Spaghetti With Garlic, Oil And Anchovies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 16 ounces dried spaghetti
• kosher salt or sea salt, for the cooking water
• 1/4 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 8 anchovies packed in oil (best-quality imported italian or spanish)
• 1 tablespoon tomato paste
• 1 small red chili pepper, stemmed, seeded and finely chopped (may substitute a generous pinch of crushed red pepper flakes)

Recipe

• 1 bring a large pot of water to a rolling boil over high heat, then salt the water generously.
• 2 add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).
• 3 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.
• 4 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.
• 5 stir in the tomato paste and chili pepper to form a sauce.
• 6 cook for another minute or two, or until all of the ingredients are well blended.
• 7 turn off the heat and cover to keep warm.
• 8 drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
• 9 transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined.
• 10 add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.
• 11 transfer the dressed pasta to warmed individual shallow bowls; serve immediately.