How To Make Spaghetti With Anchovies, Garlic And Parmesan

A simple-looking pasta that packs some seriously complex flavors. Check out more easy spaghetti dinners here .

Graphic by Chris Ritter / Photos by Macey Foronda

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS

1 lb spaghetti

12 cloves garlic

2 2-oz. cans anchovies in oil

3 tablespoons olive oil

1 tablespoon dried red pepper flakes

¾ cup grated parmesan, divided

kosher salt and freshly ground pepper

PREPARATION

Cook 1spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Thinly slice garlic cloves, and coarsely chop anchovies.

In a large skillet, heat olive oil over medium-low heat. Add sliced garlic, dried red pepper flakes and chopped anchovies. Cook, stirring, until the garlic softens and the anchovies melt, about 2 minutes. Season with black pepper (the anchovies have enough salt that you don't need to add more), add the cooked pasta, ¼ cup of the reserved pasta water and ½ cup grated Parmesan. Toss to combine, and continue to toss until the cheese has melted and a thin sauce has formed.

To serve, garnish with the remaining ¼ cup grated Parmesan and black pepper.

Macey Foronda

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