Recipe: Pantry Pasta with Anchovy

Directions

• In a large pot of boiling water, cook the spaghetti for one minute less than recommended according to the package instructions, so it doesn’t turn soggy and overcooked while you’re mixing in the other ingredients. While the spaghetti is cooking, prepare the garlic and anchovies.
• While the spaghetti is cooking
• Crush the garlic cloves with a wide-bladed kitchen knife or give them a whack with a meat mallet or rolling pin. Roughly chop the anchovies.
• Heat the olive oil in a large skillet over low to medium heat. Add the garlic and let it simmer in the oil for a few minutes on low heat. The garlic should turn golden, but not brown and burnt.
• Remove the garlic from the oil and add the chopped anchovy. Let it simmer for about a minute and then reduce the heat.
• When the spaghetti is cooked
• Once the spaghetti is done, drain the water. You can save a couple of tablespoons of the pasta water if you like. This can be added later when mixing the oil, cheese, and spaghetti, in case you are worried about the cheese clumping and the dish getting too dry.
• Carefully transfer the cooked spaghetti to the skillet with the oil and anchovies. Use kitchen tongs to avoid splatters from the hot oil.
• Add the cheese (and, optionally, a couple of tablespoons of the pasta water), and stir well to evenly distribute the cheese and garlic oil. I find it easiest to use kitchen tongs for this as well. This should be done quickly to avoid large clumps of cheese.
• Transfer the pasta onto two plates. Add salt and pepper. Sprinkle with finely chopped parsley (optional) and finely grated cheese. Serve immediately.