You can rustle up this easy pasta dish using ingredients you probably already have in your store-cupboard and fridge. Big strong flavours from anchovies, garlic and chilli are transformed into an amazing sauce using some of the starchy pasta cooking water and lots of freshly grated Parmesan.
120g dried spaghetti
1 tbsp extra virgin olive oil
2 garlic cloves, sliced
2 tinned anchovy fillets
A pinch of dried chilli flakes
2 tbsp flat-leaf parsley (or basil or chives), finely chopped
20g Parmesan, finely grated A knob of butter (10g)
Salt and freshly ground black pepper
1. Half-fill a medium saucepan with boiling water, add salt and place over a high heat. Add your spaghetti to the boiling water and stir it gently as it softens. (The reason for the smaller amount of water than usual is so that it will have a greater concentration of starch from the pasta; this starch will help emulsify your sauce.)
2. Place a medium frying pan over a medium heat and add the olive oil. When the pan begins to heat up, toss in the garlic and let it sizzle gently for a minute or so. Add the anchovies and stir, so they melt into the oil. Add the chilli flakes and check on your pasta – you want it to be al dente or ‘just cooked’.
3. When the spaghetti is cooked, use tongs to lift it from the saucepan and place it directly in the frying pan. Add a good half-ladleful of pasta water too. Sprinkle in the chopped parsley and Parmesan and toss the pasta until the sauce starts to emulsify, then add the butter. Taste to check the seasoning, adding pepper and salt if needed.
4. Transfer the spaghetti to a warmed bowl, add a little more Parmesan, if you like, and tuck in straight away.
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