Midnight Pasta

A few weeks ago, we tried a new pasta recipe that I've had saved for a while. I loved it!! The anchovy gave it a super funky yet delightful taste and those red pepper flakes added some pop! It was easy and delish. Definitely recommend 10/10!

INGREDIENTS
½ pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
½ teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Step 1
Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )

Step 2
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.

Step 3
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

 

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