Pantry Pasta

Step 1

Bring a large pot of salted water to a boil. Add spaghetti, return to a boil, and cook, stirring occasionally, until al dente, about 8 minutes. Reserve 1/2 cup pasta water, and drain pasta. Toss pasta in 1 tablespoon butter and set aside.

Step 2

During the last few minutes of pasta cook time, add oil to a large saucepan and heat over medium-high. Add garlic and cook until fragrant, about 1 minute. Add anchovies and red pepper flake and cook, stirring often, for 1 minute.

Step 3

Carefully transfer cooked pasta to saucepan of garlic mixture. Add 1/4 cup pasta water, remaining 1 tablespoon butter and Parmesan cheese and cook, using tongs to toss constantly, until liquid reduces and coats pasta, 1 to 2 minutes.

Step 4

Add lemon juice and zest, and toss to combine (and add more reserved pasta water as needed). Salt and pepper to taste.

Step 5

Serve immediately, top with more cheese and/or herbs, and enjoy!