Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

Name: Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper
Total time: 20 min
Ingredients: 1/2 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; 1/2 teaspoon red pepper flakes, or to taste; 2 tablespoons chopped parsley, optional; Parmesan for grating, optional

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Total: 20 minutes

Servings: 2

Author : David Tanis

anchovy pasta

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper

Ingredients

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1/2 pound spaghettiSalt3 tablespoons extra virgin olive oil4 garlic cloves, peeled and roughly chopped4 anchovy filets, rinsed and roughly chopped1 tablespoon capers, rinsed and roughly chopped1/2 teaspoon red pepper flakes, or to taste2 tablespoons chopped parsley, optionalParmesan for grating, optional

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Instructions

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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.