Ingredients
¼ cup | Pastene Extra Virgin Olive Oil, plus more as needed | |
6 | garlic cloves, peeled and thinly sliced | |
8 | Pastene Anchovy Fillets,drained and patted dry | |
½ tsp | red pepper flakes | |
16 oz | Pastene Italian Spaghettini | |
1 cup | Italian parsley leaves, chopped | |
kosher salt to taste | ||
½ cup | parmigiano reggiano, freshly grated |
Directions
- Bring a large pot of salted water to a boil.
- Place a large sauté pan over medium-low heat, then add the olive oil. Add the garlic, anchovies, and pepper flakes, coat with the oil, and cook slowly, stirring occasionally with a heat-resistant spatula or wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil, 5 to 7 minutes. Keep an eye on the garlic to make sure it doesn’t burn or toast; adjust the heat if necessary.
- Add the pasta to the boiling water cook pasta until al dente. Reserve 1 cup of pasta water.
- Add the parsley to the sauté pan and toss with the other ingredients.
- As soon as the pasta is done, drain and quickly add directly to the sauté pan along with a splash of pasta water.
- Increase the heat to medium and toss the pasta with the pan ingredients. If needed, add a small drizzle oil and a bit more pasta water to keep everything loose. Taste the pasta and season with salt to taste.
- Transfer to individual serving plates or bowls and top with grated cheese.