Serving size: 2 adults + 2 kids
Ingredients
1 lb of spaghetti
6 tbsp of olive oil
1 can of anchovy fillet
8-10 cloves of garlic (I added more bc I love garlic!)
1 cup of parsley, chopped
1 tbsp of red pepper flakes
salt + pepper
Optional: 1/2 cup of breadcrumbs
grated Parmesan cheese
Directions
1. Bring a large pot of water to a boil. The general rule for cooking pasta is 4-6 quarts of water with 2 tbsp of sea salt. When the water comes to a boil, add your salt then your spaghetti.
2. While the spaghetti is cooking, heat a large skillet over medium heat. When the skillet is heated, add 4 tbsp of olive oil. Add your garlic and saute until the garlic cloves start becoming translucent. Add your anchovy fillets and red pepper flakes (optional.)
3. As you saute everything together, the anchovy fillets will melt into the olive oil sauce. You can also smash your garlic cloves.
4. When your spaghetti is cooked to your desired doneness, add it to the skillet. Add 1 cup of pasta water with 2 extra spoons of olive oil.
5. Quickly toss the pasta in anchovy sauce and turn off heat. Add your parsley (and Parmesan cheese + bread crumbs – optional) and salt to taste. Serve and enjoy!
