Pasta With Garlic, Anchovy, Capers and Red Pepper

 

INGREDIENTS

Yield:2 servings.

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

PREPARATION

1. 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. )

2. 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.

3. 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.