My go-to quick & easy weeknight pasta dish that my husband and I love. In fact, he loves it so much we nicknamed it one of my “Man Pleaser” recipes! Serve with crusty bread to sop up the delicious oil the pasta is tossed in. Trust me, you won’t want to waste a drop!
1 Tin of Anchovy Filets in Olive Oil
4-5 Tablespoons of Olive Oil
3 Cloves of Garlic (Finely Chopped)
Pinch of Crushed Red Pepper
Lots of Black Pepper
Sprinkle of Parsley
1 Box of Spaghetti Noodles
Prepare noodles as directed on box. Remove from heat. Before draining noodles, reserve a bit of the pasta water. Set noodles and reserved pasta water aside.
Heat oil on Medium heat. Add garlic and cook until aromatic and golden in color. Add pepper flakes and stir to combine, remove from heat. Add the anchovies and their oil to the skillet. Good to Know: Don’t open the anchovy tin until just before you add them to the skillet. They will “skunk” in no time if left open for too long.
Use a wooden spoon or spatula to break them up. Return pan to heat and stir to warm anchovies and incorporate them with the oil.
Stir in a bit of the pasta water and bring oil to a simmer. Add noodles to the pan and toss to combine with the anchovy oil. Remove from heat and sprinkle with parsley. Serve with crusty bread and enjoy!