Recipe: Anchovy Garlic Pasta This is the kind of dish that feels very decadent but is super simple to make. Add steamed or roasted broccoli if you like and/or crushed red pepper flakes.
You can also make the anchovy garlic part and refrigerate it up to two weeks: it's great on grilled bread, cauliflower and whatever else you can think of.
4 tablespoons olive oil
Whole tin of anchovies, not drained
10- 12 garlic cloves, minced
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 pound spaghetti
Place a large skillet over very low heat and add 2 tablespoons olive oil. Add the anchovies and garlic and cook, pressing down to mash the anchovies and cook, stirring frequently. until they are sort of melted and golden, 10- 12 minutes.
In the meantime, bring a large pot of water to boil. Add the spaghetti and cook until al dente. Add the pasta, a little bit at a time, to the anchovy mixture, mixing all the while and adding 1/2 cup of the pasta water.
Add the parsley and serve right away (or cover and refrigerate) When reheating, reheat in skillet and add more liquid (or water) if necessary.
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